22
Using the dough-proving setting
Warning:
❑
Do not use the dough-proving setting
until
the oven has cooled down
completely
(room temperature).
❑
Use normal tap water only,
not distilled
water
.
Switching ON:
1.
Carefully pour 50 millilitres of water (
1
/
4
glass) onto the floor of the oven cavity.
2.
Place the bowl containing the dough
onto the middle of a wire shelf
positioned on level
1.
Do not cover the dough.
3.
Close the oven door.
4.
Turn the function selector to position
S
.
❑
The
S
indicator light comes on and
–
{
– is shown in the display.
❑
If the oven has not cooled down
completely, –
{
– flashes.
❑
The proving process is controlled
automatically.
Function selector
Yeast dough
Amount of flour
Shelf level
Proving period
Cakes up to
0
500 g.
1
20 – 25 min.
Cakes up to
0
500 – 750 g.
1
25 – 30 min.
Dough for plaited loaf
0
500 g.
1
30 – 35 min.
Dough for plaited loaf
0
750 g.
1
30 – 40 min.
Dough for normal loaf
1000 g.
1
35 – 60 min.
Yoghurt
1 litre milk
1
6 hours
Important:
❑
When making yoghurt, do not put any water in the oven
.
❑
The details given in the table above are average values. They can vary according to the
type and amount of dough, as well as the condition of the ingredients, e.g. age and
quality of the yeast.
❑
Please read the enclosed cookery book for suggestions on how to make subsequent use
of the dough.
❑
Before you start baking, remove the water left inside the oven. If any traces of lime are left
behind, they can be dissolved with a little vinegar and wiped off using clear water.
❑
Never pour cold water into the oven while it is still hot.
Switching off:
Turn the function selector to the
{
position.
❑
All functions are cancelled.
