Owner's manual

22
Dough proving
In this section, you will find information on
■ Dough proving ê
■ preparing yeast dough and yoghurt
Only switch on Dough proving once the cooking compartment
has completely cooled down (to room temperature).
If "Not possible" appears in the text display when the Dough
proving setting is switched on and
• or œ and -‹- appear
alternately in the temperature display, the cooking compartment
has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Dough proving on again.
Do not use Dough proving together with the Preselection mode
clock function.
Yeast dough
Caution!
■ Damage to the enamel surfaces from pouring cold water into
the hot cooking compartment. Do not poor cold water into
the hot cooking compartment.
■ Distilled water will damage the surfaces in the cooking
compartment. Use tap water only.
1. Pour 200 ml water in the base trough of the cooking
compartment.
2. Place the dish in the centre of the wire rack and slide in at
shelf height 1.
3. Close the appliance door and switch on ê Dough proving.
The proving process is controlled automatically. The
temperature setting is fixed.
4. Remove any remaining water from the cooking compartment
after the proving process is complete.
5. Loosen any limescale with a little vinegar and wipe with clean
water.
The information in the table contains only guide values.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Yoghurt
1. Remove accessories and hook-in racks, telescopic shelves
or separate fitting systems.
2. Heat 1 litre of long-life milk (3.5 % fat) or fresh pasteurised
milk to 40 °C
or
Bring 1 litre of fresh milk to the boil once and allow to cool
down to 40 °C.
3. Add 150 g of set yoghurt to the warm milk, stir in and fill the
jars or bowls evenly. Do not pour more than 200 ml into any
single container.
4. Cover the filled containers with a suitable lid or cling film.
5. Distribute the containers over the entire cooking
compartment floor, evenly spaced out.
6. Close the appliance door and switch on ê Dough proving.
The proving process is controlled automatically. The
temperature setting is fixed.
7. After 8 hours, switch off ê Dough proving and place the
containers in the refrigerator for at least 15 hours.
Low-temperature cooking
In this section, you will find information on
■ Low-temperature cooking /
■ Tips and tricks
Low-temperature cooking is a method of cooking slowly at low
temperatures, and is also known as slow cooking.
Low-temperature cooking is ideal for all prime cuts of meat (e.g.
tender portions of beef, veal, pork, lamb and poultry) that are to
be cooked medium/medium rare or "à point". The meat will
remain succulent and tender.
Using Low-temperature cooking
Notes
■ Only use fresh, clean meat
■ The meat will always look pink on the inside after Low-
temperature cooking. This does not mean that the cooking
time was too short
■ Only use boned meat
■ Do not use defrosted meat
■ You can also use seasoned or marinated meat
■ Always use shelf height 1 for Low-temperature cooking
■ Do not cover the meat while it is cooking in the cooking
compartment
■ Do not turn pieces of meat during the low-temperature
cooking process
■ The size, thickness and type of meat will have a significant
influence on the searing and low-temperature cooking times
■ The properties of the pan and the heat output of the hotplate
can influence the searing time
■ Do not use the Low-temperature cooking mode together with
the Preselection mode clock function
Only switch the Low-temperature cooking mode on when the
cooking compartment has completely cooled down (room
temperature).
If "Not possible" appears in the text display when the Low-
temperature cooking mode is switched on and
• or œ and üüü
appear alternately in the temperature display, the cooking
compartment has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Low-temperature cooking on again.
Yeast dough Amount of
flour in grams
Proving
time in min-
utes
Light dough
(e.g. pizza dough, plaited loaf)
300 - 500 25 - 30
750 30 - 35
Heavy, fat-rich dough
(e.g. stollen, panettone)
500 40 - 60
750 60 - 80
Light bread dough 1000 30 - 40
Heavy bread dough 1000 50 - 70