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Dish
Pomes, e.g. apples, strawberries
Juicing
Raspberries
Redcurrants
Sterilising bottles and hygiene
Using your appliance, you can very easily sterilise
cookware and baby feeding bottles. The process
corresponds to normal sterilisation by boiling.
Sterilising bottles
Always clean the bottles with a bottle brush
immediately after use. Then clean them in the
dishwasher.
Place the bottles into the steam container, size XL, so
that they do not touch each other. Start the programme
"Sterilising". After sterilising, wipe the appliance down
inside. Dry the bottles with a clean cloth after sterilising.
Dish
Hygiene
Preparing jam jars or preserving jars
Post-treating jam jars
Sterilising clean cookware*
* This process corresponds to normal sterilisation by boiling.
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.
56
Accessories/cookware
1-litre preserving jars + XL steam container 1
Steam container
Steam container
Hygiene
Your appliance is also suitable for preparing jam jars or
preserving jars and their corresponding lids.
Post-treatment of jam is also possible. This improves
the storage life of the jam.
Recommended setting values
Only use clean, intact jars and lids. They should ideally
be cleaned in the dishwasher in advance. Cookware
must be heat- and steam-resistant.
The recommended times are dependent on the jars
used.
Type of heating used:
■
Accessory
XL steam container
XL steam container
XL steam container
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
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:
■
Shelf posi-
Type of
tion
heating
P
2
P
2
P
P Steaming
Shelf po-
Type of
sition
heating
1
P
1
P
1
P
R Proving dough
Tempera-
Cooking
ture in °C
time in
mins.
100
25-30
100
30-45
100
40-50
Tempera-
Cooking
ture in °C
time in
mins.
100
10-15
100
15-20
100
15-20
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