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Proofing Dough
You can proof yeast dough in your appliance more
quickly than at room temperature. Use the Bake mode.
Only start operation when the cooking compartment has
fully cooled down.
Always allow yeast dough to proof twice. Observe the
specifications in the settings tables for the 1st and 2nd
proofing processes (dough fermentation and final
fermentation).
Dough Fermentation
Use the settings indicated in the table and heat up the
appliance. Place the dough bowl on the wire rack.
Dish
Yeast dough, light
Yeast dough, heavy and rich
Defrosting
The "Defrost" heating method 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: rack position 2
▯
2 Wire racks: rack positions 3+1
▯
WARNING
9
HEALTH RISK
Liquid will be produced when defrosting meat or
poultry. Drain off this liquid when turning meat and
poultry, and under no circumstances, use it for other
purposes, or allow it to come into contact with other
foods.
Dish
Bread, bread rolls
Bread & bread rolls general
Cake
Cake, moist
Cake, dry
52
Accessories /
Rack
cookware
position
Bowl
2
Baking tray
2
Bowl
2
Baking tray
2
Accessories
Rack position
Baking tray
2
Baking tray
2
Baking tray
2
Do not open the appliance door during the proofing
process, as moisture will escape. Cover the dough with a
damp cloth.
Final Fermentation
Place your pastry into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
Recommended Setting Values
Temperature and proving time are dependent on the type
and quantity of the ingredients. Therefore, the values in
the table are meant to be guide values only.
Heating methods used:
%
Bake
Heating
Step
mode
Dough fer-
%
mentation
Final fermen-
%
tation
Dough fer-
%
mentation
Final fermen-
%
tation
Recommended Setting Values
The times specified in the table are intended as a guide.
They are dependent on the quality, freezing temperature
(0°F / -18° C), and composition of the food. Time ranges
are indicated. Set the shortest time first and then extend
the time if necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Remove frozen food from the packaging and place it
onto the wire rack in suitable cookware.
Turn or stir the food once or twice during the defrosting
time. Large pieces of food should be turned several
times. Occasionally break up the food or remove items
which have already defrosted from the cooking
compartment.
Leave the defrosted food to rest for another 10 to
30 minutes in the appliance while it is switched off to
compensate for the temperature difference.
Heating methods used:
Defrost
B
Heating
Temperature in °F
mode
(°C)
120 (50)
B
120 (50)
B
140 (60)
B
Temperature in
Cooking
°F (°C)
time in
mins.
95-105
25-30
(35-40)
95-105
10-20
(35-40)
95-105
20-40
(35-40)
95-105
15-25
(35-40)
Cooking time
in mins.
40-70
70-90
60-75
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