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Dish
Hygiene
Preparing jam jars or preserving jars
Post-treating jam jars
Sterilising clean cookware*
* This process corresponds to normal sterilisation by boiling.
Allowing the dough to prove at dough
proving setting
Yeast 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.
Dish
Yeast dough, sweet
E.g. small baked items
Rich dough, e.g. panettone
Yeast dough, savoury
E.g. pizza
Bread dough
White bread
Multigrain bread
Accessory
XL steam container
XL steam container
XL steam container
Accessories/cookware
Bowl
Baking tray
Bowl
Baking tray
Bowl
Baking tray
Bowl
Baking tray
Bowl
Baking tray
Tested for you in our cooking studio
Shelf po-
sition
2
2
2
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
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.
Type of heating used:
T Dough proving
■
Shelf posi-
Type of
Step
tion
heating
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
100
10-15
S
100
15-20
S
100
15-20
S
Tempera-
Cooking
ture in °C
time in
mins.
35-40
30-45
35-40
10-20
40-45
40-90
40-45
30-60
35-40
20-30
35-40
10-15
35-40
30-40
35-40
15-25
35-40
25-40
35-40
10-20
en
67
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