621382
60
Zoom out
Zoom in
Previous page
1/64
Next page
en Tested for you in our cooking studio
60
Allowing the dough to prove at dough
proving setting
Yeast dough will prove considerably more quickly using
the "Dough proving" heating type than at room
temperature and does not dry out. 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
Position the dough bowl on the wire rack for the dough
fermentation. Use the settings indicated in the table.
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
Wipe moisture from the cooking compartment before
baking.
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:
Œ Dough proving
Dish Accessory Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Hygiene
Preparing jam jars or preserving jars XL steam container 2 100 10-15
Post-treating jam jars XL steam container 2 100 15-20
Sterilising clean cookware* XL steam container 2 100 15-20
* This process corresponds to normal sterilisation by boiling.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Dough
proving
setting
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 2 Œ Dough fer-
mentation
1 30-45
Baking tray 2 Œ Final fermen-
tation
1 10-20
Rich dough, e.g. panettone Bowl 2 Œ Dough fer-
mentation
2 40-90
Baking tray 2 Œ Final fermen-
tation
2 30-60
Yeast dough, savoury
E.g. pizza Bowl 2 Œ Dough fer-
mentation
1 20-30
Baking tray 2 Œ Final fermen-
tation
1 10-15
Bread dough
White bread Bowl 2 Œ Dough fer-
mentation
1 30-40
Baking tray 2 Œ Final fermen-
tation
1 15-25
Multigrain bread Bowl 2 Œ Dough fer-
mentation
1 25-40
Baking tray 2 Œ Final fermen-
tation
1 10-20
60


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Neff B47FS22N0 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Neff B47FS22N0 in the language / languages: English as an attachment in your email.

The manual is 3,31 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Neff B47FS22N0

Neff B47FS22N0 User Manual - German - 64 pages

Neff B47FS22N0 User Manual - Dutch - 64 pages

Neff B47FS22N0 User Manual - French - 68 pages

Neff B47FS22N0 Installation Guide - All languages - 24 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info