Table of Contents
Advertisement
Recommended settings
Preserving food
The specified times in the table are average values for preserving fruit and vegetables. They may be influenced by
room temperature, the number of jars, quantity, heat and quality of the jar contents. The specifications are based on
1-litre round jars.
Meal
Vegetables, beetroot:
Vegetables, e.g. cucum-
bers
Vegetables, e.g. Brussels
sprouts
Vegetables, e.g. beans,
kohlrabi, red cabbage
Vegetables, e.g. peas
Stone fruit, e.g. cherries,
apricot, peach, grapes,
gooseberries, damsons
Pomes, e.g. apples, straw-
berries, gooseberries
Pureed fruit, e.g. apples,
pears and plums
37.16 Proving dough
You can prove yeast dough more quickly in your appli-
ance than at room temperature.
Proving dough
Always allow yeast dough to prove in two steps: Once
in its entirety (dough fermentation) and a second time
in the baking tin (final fermentation).
Place the dough into a heat-resistant bowl.
1.
Place the bowl on the wire rack.
2.
Accessory/
Shelf posi-
cookware
tion
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
1-litre pre-
2
serving jars
Type of
Temperature
heating
in °C
1. 170–180
2. 120–140
3. -
1. 170–180
2. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. 120–140
3. -
1. 170–180
2. -
1. 170–180
2. -
1. 170–180
2. -
Use the recommended settings when configuring
3.
the appliance settings.
Only start operation when the cooking compartment
has fully cooled down.
Do not open the appliance door while the dough is
4.
proving, otherwise moisture will escape.
Continue processing the dough and mould it into
5.
the final shape for baking.
Place the dough into the cooking compartment at
6.
the specified shelf position.
Tip: If you want to preheat the oven, do not carry out
the final proving stage in the appliance.
How it works en
Cooking time, minutes
1. Until bubbling starts
2. Once it starts bubbling:
35
3. Residual heat: 30
1. Until bubbling starts
2. Residual heat: 35
1. Until bubbling starts
2. Once it starts bubbling:
45
3. Residual heat: 30
1. Until bubbling starts
2. Once it starts bubbling:
60
3. Residual heat: 30
1. Until bubbling starts
2. Once it starts bubbling:
70
3. Residual heat: 30
1. Until bubbling starts
2. Residual heat: 30
1. Until it starts bubbling:
30–40
2. Residual heat: 25
1. Until it starts bubbling:
30–40
2. Residual heat: 35
57
Advertisement
Table of Contents
