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38
Prove dough
You can prove yeast dough in your appliance more
quickly than at room temperature. Use the top/bottom
heating type. 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
Use the settings indicated in the table and heat up the
appliance. Position the dough bowl on the wire rack.
Do not open the appliance door during the proving
process, as moisture will escape. Cover the dough with
a damp cloth.
Final fermentation
Place your baked item 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
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:
■ % Top/bottom heating
Defrosting
Use heating type 4D hot air to defrost 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
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.
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 in
suitable cookware onto the wire rack.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split 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 whilst it is switched off, so that
the temperature balances out.
Type of heating used:
■ : 4D hot air
Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1
:
160-170 Before it starts bubbling:30-40
- Residual heat:35
Pomes, e.g. apples, strawberries 1-litre preserving jars 1
:
160-170 Before it starts bubbling:30-40
- Residual heat: 25
Preserving Cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking time in mins.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, light Bowl 2
%
Dough fer-
mentation
35-40 25-30
Baking tray 2
%
Final fermen-
tation
35-40 10-20
Yeast dough, heavy and rich Bowl 2
%
Dough fer-
mentation
35-40 20-40
Baking tray 2
%
Final fermen-
tation
35-40 15-25
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Bread, bread rolls
Bread & bread rolls general Baking tray 2
:
50 40-70
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39
Keeping warm
You can keep cooked dishes warm using the top/
bottom heating type at 70 °C. This will avoid
condensation developing, and means you will not have
to wipe out the cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■ Universal pan: Level 3
Baking tray: Level 1
■ Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
■ Baking tray: Level 5
■ Universal pan: Level 3
■ Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
Fatless sponge cake
Fatless sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
Notes
■ The setting values apply to dishes placed into a cold
cooking compartment.
■ Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■ For baking, use the lower of the indicated
temperatures first.
Types of heating used:
■ : 4D hot air
■ % Top/bottom heating
■ ; Pizza setting
Cake
Cake, moist Baking tray 2
:
50 70-90
Cake, dry Baking tray 2
:
60 60-75
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Dish Accessory Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Baking
Shortbread Baking tray 3
%
140-150* 25-40
Shortbread Baking tray 3
:
140-150* 25-40
Shortbread, 2 levels Universal pan + baking tray 3+1
:
140-150* 30-40
Shortbread, 3 levels Baking trays + universal pan 5+3+1
:
130-140* 35-55
Small cakes Baking tray 3
%
160* 20-30
Small cakes Baking tray 3
:
150* 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
:
150* 25-35
Small cakes, 3 levels Baking trays + universal pan 5+3+1
:
140* 35-45
Fatless sponge cake Springform cake tin, diameter 26 cm 2
%
160-170** 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 2
:
160-170** 30-40
Fatless sponge cake, 2 levels Springform cake tin, diameter 26 cm 3+1
:
150-170** 30-50
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
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