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Preserving
Fruit
After approx. 40 to 50 minutes, small bubbles begin to
form at short intervals. Switch off the oven.
Fruit in one-litre jars
Apples, redcurrants, strawberries
Cherries, apricots, peaches, gooseberries
Apple purée, pears, plums
Vegetables
As soon as bubbles begin to form in the jars, set the
temperature back to between 120 and 140 °C.
Vegetables with cold cooking water in one-litre jars
Gherkins
Beetroot
Brussels sprouts
Beans, kohlrabi, red cabbage
Peas
Taking out the jars
After preserving, remove the jars from the cooking
compartment.
Caution!
Do not place the hot jars on a cold or wet surface. They
could suddenly burst.
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
Dish
Yeast dough, light
Yeast dough, heavy and rich
60
When it starts to bubble
Switch off
Switch off
Switch off
When it starts to bubble
-
approx. 35 minutes
approx. 45 minutes
approx. 60 minutes
approx. 70 minutes
Accessories/cookware
Bowl
Baking tray
Bowl
Heat-resistant cookware
After 25 to 35 minutes of residual heat, remove the
preserving jars from the cooking compartment. If they
are allowed to cool for longer in the cooking
compartment, germs could multiply, promoting
acidification of the preserved fruit.
Depending on the type of vegetable, heat for approx. 35
to 70 minutes. Switch off the oven after this time and
use the residual heat.
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.
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-
Type of
tion
heating
2
%
2
%
2
%
2
%
Residual heat
approx. 25 minutes
approx. 30 minutes
approx. 35 minutes
Residual heat
approx. 35 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
approx. 30 minutes
Step
Tempera-
Cooking
ture in °C
time in
mins
1.
35-40
25-30
2.
35-40
10-20
1.
35-40
60-75
2.
35-40
45-60
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