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en
switch off the appliance and make use of the residual
heat for several minutes as indicated in the table.
After preserving, remove the jars from the cooking
compartment and place them onto a clean cloth. Do not
place these hot jars onto a cold or damp surface, as
they may crack. Cover the preserving jars to protect
them from draughts. Only remove the clamps once the
jars are cold.
Recommended setting values
The indicated times in the settings table are average
values for preserving fruit and vegetables. They may be
Dish
Preserving
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons 1-litre preserving jars
Pomes, e.g. apples, strawberries
Proving dough
Dough will prove considerably more quickly using the
"Dough proving" heating type than at room temperature
and does not dry out. Only start operation when the
cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Dish
Yeast dough, sweet
E.g. small baked items
Rich dough, e.g. panettone
Yeast dough, savoury
E.g. pizza
54
Cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Universal pan
Bowl
Tin on wire rack
Bowl
Universal pan
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. Before
you switch off the appliance or change the cooking
mode, check whether the contents of the jars are
bubbling as they should. The bubbling process starts
after approx. 30-60 minutes.
Type of heating used:
:
4D hot air
■
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
160-170
:
120
-
1
160-170
:
-
1
160-170
:
-
1
160-170
:
-
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Types of heating used:
Top/bottom heating
%
■
Proving dough
R
■
Shelf posi-
tion
1
1
1
1
1
1
Cooking time in mins.
Before it starts bubbling: 30-40
When it starts to bubble: 30-40
Residual heat: 30
Before it starts bubbling: 30-40
Residual heat: 30
Before it starts bubbling: 30-40
Residual heat: 35
Before it starts bubbling: 30-40
Residual heat: 25
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
35-40
30-45
R
35-40
10-20
R
35-40
20-40
R
35-40
10-20
R
40-45
40-90
R
40-45
30-60
R
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