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Allowing the dough to prove at dough
proving setting
Yeast 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.
Dish
Yeast dough, sweet
E.g. small baked items
Rich dough, e.g. panettone
Yeast dough, savoury
E.g. pizza
Bread dough
White bread
Multigrain bread
Bread rolls
Defrosting
The defrost heating type is suitable for defrosting frozen
fruit, vegetables and baked items. Poultry, meat and fish
should ideally be defrosted in the refrigerator.
Use the following shelf positions when defrosting:
1 wire rack: Level 2
■
2 wire racks: Level 3+1
■
Accessories/cookware
Bowl
Universal pan
Bowl
Tin on wire rack
Bowl
Universal pan
Bowl
Universal pan
Bowl
Universal pan
Bowl
Universal pan
Tested for you in our cooking studio en
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:
T Dough proving
■
Shelf posi-
Type of
Step
tion
heating
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
2
Dough fer-
T
mentation
2
Final fermen-
T
tation
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary.
Items which were frozen flat or portioned defrost
Tip:
faster than those frozen in a block.
Tempera-
Cooking
ture in °C
time in
mins.
35-40
30-45
35-40
10-20
40-45
40-90
40-45
30-60
35-40
20-30
35-40
10-15
35-40
30-40
35-40
15-25
35-40
25-40
35-40
10-20
35-40
30-40
35-40
15-25
55
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