Prove Dough; Keeping Warm - NEFF B5ACM7H 0B Series Instruction Manual

Meal
Pomes, e.g. apples, strawberries

Prove dough

Your yeast dough will prove considerably more quickly
using this heating function than at room temperature
and will not dry out. Do not start the appliance if the
cooking compartment is not completely cool.
Always allow yeast dough to prove twice.Use the
settings indicated in the settings tables for the first and
second proving stages (dough fermentation stage and
final fermentation stage).
Dough fermentation
Place the dough into a heat-resistant bowl and place
this onto the wire rack. Use the settings indicated in the
table.
Do not open the appliance door while the dough is
proving, otherwise moisture will escape. Do not cover
the dough.
Dish
Yeast dough, light
Yeast dough, heavy and rich

Keeping warm

You can keep cooked dishes warm using the top/
bottom heating type at 70 °C. This will avoid
condensation developing, and means you will not have
to wipe out the cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Accessory/cookware
1-litre preserving jars
Accessories/cookware
Bowl
Baking tray
Bowl
Heat-resistant cookware
Tested for you in our cooking studio
Shelf posi- Type of Step
tion heating
‚
1 1.
2.
Condensation builds up during the proving process,
which steams up the door panel. Wipe out the cooking
compartment after dough proving.Remove any
limescale with a little vinegar and wipe with clean water.
Final fermentation
Place your dough into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
stage takes place outside the appliance in a warm
place.
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Shelf posi-
tion
2
2
2
2
Tempera- Cooking time in mins
ture in °C
160-170 Before it starts bubbling: 30-
40
- Residual heat: 25
Type of Step Tempera-
heating ture in °C
ƒ
1. 35-40
ƒ
2. 35-40
ƒ
1. 35-40
ƒ
2. 35-40
en
Cooking
time in
mins
25-30
10-20
60-75
45-60
39