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en How it works
Meal
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
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.
Recommended settings
Proving dough
The temperature and time are dependent on the type and quantity of the ingredients. The values in the table are
therefore guide values only.
Meal
Yeast dough, light
Yeast dough, heavy and rich
1
Preheat the appliance for 5 minutes.
Defrosting
For defrosting frozen fruit, vegetables and baked items.
Poultry, meat and fish should ideally be defrosted in
the refrigerator. Not suitable for cream cakes or cream
gateaux.
When defrosting food, use the following shelf positions:
¡ 1 wire rack: Shelf position 2
¡ 2 wire racks: Shelf positions 3+1
32
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
Accessory/cookware Shelf posi-
1. Bowl
2. Universal pan
1. Bowl
2. Universal pan
Type of
Temperature
heating
in °C
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.
Type of
tion
heating
1. 2
1.
2. 2
2.
1. 2
1.
2. 2
2.
Note: Food that is frozen in thin layers or small portions
defrosts more quickly than food frozen in larger blocks.
¡ Take the food out of its packaging and place in a
suitable dish on the wire rack.
¡ Redistribute the food or turn it once or twice as it
defrosts. Turn large pieces of food several times. As
the food defrosts, break up any clumps and remove
items that have already defrosted from the appli-
ance.
Cooking time, minutes
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
Temperature
Cooking time,
in °C
minutes
1
1. 50
1. 25–30
1
2.50
2.10–20
1
1. 50
1.60–75
1
2.50
2.45–60
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