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Tables and tips
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Dough proving (leaving to rise)
Place the bowl containing the dough onto the wire
rack. Select the "Dough proving" heating function.
For large quantities, e.g. bread, set the temperature
to 38 - 40 °C. This helps the dough to rise evenly
from the centre to the edges.
For small quantities of dough, e.g. sweet pastry
swirls and bread rolls, you can set a temperature of
40 - 45 °C.
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
If the dough does not rise, this means that either
you have not used sufficient yeast or you have not
kneaded the dough sufficiently.
Bread rolls,
pre-baked
Baking tray
+
greaseproof
paper
2 (3) 210 N 8–10
2 (3) 200 H 8–10
Bread rolls,
frozen
Baking tray
+
greaseproof
paper
2 (3) 180 H 10–12
2 (3) 200 N 10–12
Bread rolls,
fresh (50 g each)
Baking tray
+
greaseproof
paper
2 (3) 250 / 200* N 15–20
Baked items made
from lye-dipped
yeast dough,
frozen
Baking tray
+
greaseproof
paper
2 (3) 200 H 10–12
Croissants,
frozen
Baking tray
+
greaseproof
paper
2 (3) 170 N 15–25
Dish Accessories Level Temperature
in °C
Type of
heating
Cooking
time
(mins)
Comments
* Preheat the appliance to the specified temperature. Turn the temperature down to the second specified temperature when
placing the food in the oven.
** Deactivate the "Rapid heating" function in the basic settings ~ "Basic settings" on page 28
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Dough mixture Bowl 2 (3) 38 V 25 - 45 e.g. yeast dough, natural fermentation
starter, sourdough, yeast dumplings
49


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