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After preserving, remove the jars from the cooking
compartment and place them onto a clean cloth. Do not
place these hot jars onto a cold or damp surface, as
they may crack. Cover the preserving jars to protect
them from draughts. Only remove the clamps once the
jars are cold.
Recommended setting values
The indicated times in the settings table are average
values for preserving fruit and vegetables. They may be
Preserving
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons
Pomes, e.g. apples, strawberries
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.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Dish
Yeast dough, sweet
E.g. small baked items
Rich dough, e.g. panettone
Cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Universal pan
Bowl
Tin on wire rack
Tested for you in our cooking studio
influenced by room temperature, the number of jars,
quantity, heat and quality of the jar contents. The
specifications are based on 1-litre round jars. Before
you switch off the appliance or change the cooking
mode, check whether the contents of the jars are
bubbling as they should. The bubbling process starts
after approx. 30-60 minutes.
Type of heating used:
< 4D hot air
■
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
160-170
<
120
-
1
160-170
<
-
1
160-170
<
-
1
160-170
<
-
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
tion
heating
2
T
2
T
2
T
2
T
Cooking time in mins.
Before it starts bubbling:30-40
When it starts to bubble: 30-40
Residual heat: 30
Before it starts bubbling: 30-40
Residual heat: 30
Before it starts bubbling:30-40
Residual heat:35
Before it starts bubbling:30-40
Residual heat: 25
Step
Tempera-
ture in °C
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Dough fer-
40-45
mentation
Final fermen-
40-45
tation
en
Cooking
time in
mins.
30-45
10-20
40-90
30-60
51
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