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Tables and tips
en
Dough proving (leaving to rise)
▯
Place the bowl containing the dough onto the wire
rack. Select the "Dough proving" heating function.
▯
For large quantities, e.g. bread, set the temperature
to 38 - 40 °C. This helps the dough to rise evenly
from the centre to the edges.
▯
For small quantities of dough, e.g. sweet pastry
swirls and bread rolls, you can set a temperature of
40 - 45 °C.
Dish
Accessories Level
Dough mixture
Bowl
Desserts
▯
Oven-cooked desserts are very easy to prepare –
you just have to put it in the oven. This preparation
method is useful for relatively large quantities, for
example if you have guests.
Dish
Accessories Level
Apple crumble
Ovenproof
dish
Baked apple
Ovenproof
dish
Compote
Glass dish/
grill tray
Clafoutis
Ovenproof
dish
Sweet bake
Ovenproof
dish
Bread and butter
Ovenproof
pudding, Kirschen-
dish
michel (German
bread and butter
pudding with sour
cherries)
50
Temperature
Heating
in °C
function
2 (3)
38
Temperature
Heating
in °C
function
2 (3)
200
2 (3)
200
2 (3)
200
2 (3)
190 - 200
2 (3)
160 - 180
2 (3)
200
2 (3)
190
2 (3)
200
2 (3)
160 - 180
2 (3)
150
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
▯
If the dough does not rise, this means that either
you have not used sufficient yeast or you have not
kneaded the dough sufficiently.
Cooking
Comments
time in min.
V
25 - 45
e.g. yeast dough, natural fermentation
starter, sourdough, yeast dumplings
▯
Oven-cooked desserts are generally eaten warm,
and are particularly enjoyable during the cooler
months.
Cooking
Comments
time in min.
H
35 - 40
Apple bake with a crumble topping; equally
delicious with berries or mirabelles.
O
25 - 30
For soft apple varieties.
M
25 - 30
For firm apple varieties.
H
20 - 30
Recommendation: Use cooking apples,
e.g. Boskop. These are particularly well
suited for cooking and baking.
Summer version: Stuff with ricotta cheese,
lemon, honey, cardamom, vanilla and pine
nuts.
H
30 - 40
e.g. apricots or a variety of berries
N
30 - 40
Do not add any liquid; stir thoroughly sev-
eral times. Refine with honey, fresh vanilla
or cinnamon.
H
30 - 35
French dessert: Traditionally made with
cherries; equally delicious with mirabelles
or berries.
I
55
No need to preheat; do not open appli-
ance door.
H
30 - 40
e.g. semolina, quark or rice pudding
H
50 - 55
e.g. with cherries or apricots
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