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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
Bread dough
White bread
Multigrain bread
Bread rolls
72
Accessories/cookware
Bowl
Universal pan
Bowl
Tin on wire rack
Bowl
Universal pan
Bowl
Universal pan
Bowl
Universal pan
Bowl
Universal pan
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:
Proving dough
R
■
Shelf posi-
tion
2
2
2
2
2
2
2
2
2
2
2
3
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
35-40
30-45
R
35-40
10-20
R
40-45
40-90
R
40-45
30-60
R
35-40
20-30
R
35-40
10-15
R
35-40
30-40
R
35-40
15-25
R
35-40
25-40
R
35-40
10-20
R
35-40
30-40
R
35-40
15-25
R
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