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Meal
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
Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
For the dough fermentation stage, pour 200 ml water
onto the cooking compartment floor.
Caution!
Risk of surface damage
Never pour water into the cooking compartment
■
when the cooking compartment is hot.The
temperature change may damage the enamel.
Do not use distilled water. Use tap water only.
■
Dish
Yeast dough, light
Yeast dough, heavy and rich
* Heat up up to 50 °C with %
Accessory/cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Universal pan or loaf tin
Bowl
Universal pan or loaf tin
Tested for you in our cooking studio
Shelf posi-
Heating
Step
tion
function
1
1.
:
2.
3.
1
1.
:
2.
1
1.
:
2.
1
1.
:
2.
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door during the proving
process, otherwise moisture will escape. Do not cover
the dough.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Shelf posi-
tion
2
2
2
2
Tempera-
Cooking time in mins
ture in °C
160-170
Before it starts bubbling: 30-
40
120
Once it starts bubbling: 30-
40
-
Residual heat: 30
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 30
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 35
160-170
Before it starts bubbling: 30-
40
-
Residual heat: 25
Heating
Step
Tempera-
function
ture in °C
1.
-*
4
2.
-*
4
1.
-*
4
2.
-*
4
en
Cooking
time in
mins
25-30
10-20
60-75
45-60
33
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