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Recommended setting values
The indicated times in the settings table are average
values for preserving fruit and vegetables. They may be
influenced by room temperature, the number of jars,
quantity, heat and quality of the jar contents. The
specifications are based on 1-litre round jars. Before
you switch off the appliance or change the cooking
Preserving
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons
Pomes, e.g. apples, strawberries
Proving dough
You can prove yeast dough in your appliance more
quickly than at room temperature. Use the top/bottom
heating type. 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
Use the settings indicated in the table and heat up the
appliance. Position the dough bowl on the wire rack.
Do not open the appliance door during the proving
process, as moisture will escape. Cover the dough.
Dish
Yeast dough, light
Yeast dough, heavy and rich
Cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Baking tray
Bowl
Baking tray
Tested for you in our cooking studio
mode, check whether the contents of the jars are
bubbling as they should. The bubbling process starts
after approx. 30-60 minutes.
Type of heating used:
< 4D hot air
■
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
160-170
<
120
-
1
160-170
<
-
1
160-170
<
-
1
160-170
<
-
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
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:
% Top/bottom heating
■
Shelf posi-
Type of
tion
heating
2
%
2
%
2
%
2
%
Cooking time in mins.
Before it starts bubbling:30-40
When it starts to bubble: 30-40
Residual heat: 30
Before it starts bubbling: 30-40
Residual heat: 30
Before it starts bubbling:30-40
Residual heat:35
Before it starts bubbling:30-40
Residual heat: 25
Step
Tempera-
ture in °C
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
en
Cooking
time in
mins.
25-30
10-20
20-40
15-25
43
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