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Yeast dough
Cakes/biscuits
(accessories)
Bundt cake (bundt cake tin, 24 cm)
Stollen
Streusel cake with/without fruit (tray)
Fresh fruit cake (tray)
Apple turnovers/raisin whirls (1 tray)
Apple turnovers/raisin whirls (2 trays)
White loaf (free form)
White bread (loaf tin, 30 cm)
Wholegrain bread (loaf tin, 30 cm)
Proving yeast dough
Function, Temperature, Booster, Shelf level, Cooking duration,
CF Crisp function, Fan plus, Moisture plus + Fan plus, Moisture
plus + Conventional heat, Conventional heat, On, – Off
1
Pre-heat the oven compartment before putting in the food.
2
Place the rack on the floor of the oven, and stand the bowl containing the dough on the
rack. Depending on the size of the dish, you may need to remove the shelf runners.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
4
Release 1 burst of steam at the beginning of the cooking programme.
5
Relese 2 bursts of steam at the beginning of the cooking programme.
6
Turn on the crisp function 15 minutes into the cooking duration.
[°C]
150–160
160–170
150–160
160–170
160–170
170–180
160–170
170–180
160–170
160–170
190–200
190–200
180–190
1
190–200
180–190
1
200–210
30–35
Cooking charts
[min]
–
2
50–60
–
2
50–60
–
2
55–65
2
55–65
–
2
35–45
–
3
45–55
2
45–55
3
45–55
2
25–35
1+3
30–40
2
30–40
–
2
30–40
2
45–55
2
55–65
2
55–65
2
55–65
2
–
–
–
CF
–
–
–
–
–
3
–
4
–
–
–
5
6
–
5
6
–
117
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