25
Special dishes
At low temperatures, : 3D hot air is equally useful for
producing creamy yoghurt as it is for proving light yeast dough.
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
Preparing yoghurt
1. Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
40 °C.
2. Stir in 150 g of yoghurt (chilled).
3. Pour into cups or small screw-top jars and cover with cling
film.
4. Preheat the cooking compartment as indicated.
5. Place the cups or jars on the cooking compartment floor and
incubate as indicated.
Proving dough
1. Prepare the dough as usual, place it in a heat-resistant
ceramic dish and cover.
2. Preheat the cooking compartment as indicated.
3. Switch off the oven and place the dough in the cooking
compartment and leave it to prove.
Main oven
Upper oven
Fried foods, frozen
Fish fingers Universal pan 1
6*
180-200 10-20
:*
180-200 15-20
Food, frozen
Lasagne, 400 g Wire rack 1
6*
170-180 35-40
:*
180-190 35-40
Lasagne, 1200 g Wire rack 1
6*
170-180 40-50
:*
180-190 40-50
Food, chilled
Lasagne, 400 g Wire rack 2
:*
170-180 35-50
Lasagne, 1200 g Wire rack 2
:*
170-180 40-45
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time in min-
utes
* preheat
Meal Cookware Level Type of
heating
Temperature Cooking time
Yoghurt Cups or screw-top
jars
Place on the cook-
ing compartment
floor
:
Preheat to 50 °C
Switch on the
\ oven light
5 mins
approx. 8 hrs
Proving dough Heat-resistant dish Place on the cook-
ing compartment
floor
:
Preheat to 50 °C
Switch off the appliance,
place the yeast dough in the
cooking compartment
10 mins
20-30 mins
Meal Cookware Level Type of
heating
Temperature Cooking time
Yoghurt Cups or screw-top
jars
Place on the cook-
ing compartment
floor
(
Preheat to 100 °C
Switch on the
\ oven light
15 mins
approx. 8 hrs
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