Operation Manual

28
Dough Proofing
•
Raising yeast dough and other dough mixtures without drying out. Do not cover the bowl.
Select the “Dough Proofing” heating mode.
•
The raising time is a rough value. Leave the dough until it has doubled in size.
Dish Cooking insert Temperature Cooking time
in °C in minutes
Dough mixture (for example yeast dough, bowl / wire rack 38 25-45
baking ferment, sour dough mixture)
Defrosting
•
Select the “Defrosting” heating mode.
•
The defrosting time given is a rough value. The defrosting time depends on the size, weight and shape
of the frozen food. Always freeze your food flat or in single pieces, this shortens the defrosting time.
•
Take the food out of the packaging before defrosting.
•
Only defrost the amount that you will need to prepare.
•
Please observe: defrosted food might not keep and will deteriorate more quickly than fresh food.
Immediately prepare defrosted food and cook it thoroughly.
•
Poultry, fish and meat: Important! Always insert an unperforated cooking insert one level below the
food. Pour away the defrosting liquid of meat and poultry. Clean the sink afterwards and rinse with
plenty of water. Clean the cooking insert in hot soapy water or in the dishwasher.
Dish Cooking insert Temperature Cooking time
in °C in minutes
Berries, 300 g perforated + unperforated 45-50 3-4
Roast , 1000 g perforated + unperforated 45-50 50-80*
Fish fillet, 150 g each perforated + unperforated 45-50 5-10*
Vegetables , 400 g perforated + unperforated 45-50 8-12*
Goulash , 600 g perforated + unperforated 45-50 30-45*
Chicken , 1000 g perforated + unperforated 45-50 45-60*
Chicken legs, 350 g each perforated + unperforated 45-50 30-35*
*After the time has elapsed, leave the food inside the oven for 10-15 minutes after switching off. This ensures the
food is thawed right through.