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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, Fan
plus, Conventional heat, Moisture plus, On, – Off
1
Pre-heat the oven before putting food inside.
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 bowl, you may need to remove the side 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
Release 2 bursts of steam at the beginning of the cooking programme.
Cooking charts
[°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
1
190–200
1
200–210
30–35
[min]
–
2
50–60
–
2
50–60
–
2
55–65
2
55–65
–
2
40–50
3
45–55
2
45–55
3
45–55
2
25–35
1+3
30–40
2
30–40
–
2
30–40
2
30–40
2
30–40
2
55–65
2
45–55
2
–
–
–
103
3
4
5
5
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