en Tested for you in our cooking studio
50
Recommended setting values
In the table, you can find settings for drying various
foodstuffs. The temperature and cooking time are
dependent on the type, moisture, ripeness and
thickness of the food to be dried. The longer you leave
the food to be dried, the better it will be preserved. The
thinner the slices are, the quicker the drying process
will be and the more aromatic the dried food will
remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use
similar foodstuffs in the table as a reference.
Type of heating used:
■< 4D hot air
Preserving
You can preserve fruit and vegetables using your
appliance.
:Warning – Risk of injury!
If the food is preserved incorrectly, the preserving jars
may burst. Follow the instructions for preserving.
Jars
Use only clean and undamaged preserving jars. Only
use heat-resistant, clean and undamaged rubber rings.
Check clips and clamps in advance.
For each preserving process, only use preserving jars
that are the same size and contain the same food. In
the cooking compartment, you can preserve the
contents of a maximum of six ^ , 1 or 1^ -litre
preserving jars at the same time. Do not use jars that
are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the
cooking compartment during the preserving process.
Preparing fruit and vegetables
Only use fruit and vegetables that are in good condition.
Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to
their type and fill the preserving jars with them up to
approx. 2 cm below the rim.
Fruit
Fill the preserving jars with the fruit along with a hot,
skimmed sugar solution (approx. 400 ml for a 1-litre
jar). For one litre of water:
■Approx. 250 g sugar for sweet fruit
■Approx. 500 g sugar for sour fruit
Vegetables
Fill the jars with the vegetables along with hot, boiled
water.
Wipe the rims of the jars, as they must be clean. Place
a damp rubber ring and a lid on each jar. Seal the jars
with clamps. Place the jars into the universal pan so
that they do not touch each other. Pour 500 ml hot
water (approx. 80 °C) into the universal pan. Use the
settings indicated in the table.
Ending the preserving process
Fruit
After a short while, small bubbles will form at short
intervals. Switch off the appliance once all preserving
jars are bubbling. Remove the jars from the cooking
compartment after the indicated cooling time.
Vegetables
After a short while, small bubbles will form at short
intervals. As soon as all preserving jars are bubbling,
reduce the temperature to 120 °C and allow the jars to
continue to bubble in the closed cooking compartment
as indicated in the table. After this time has elapsed,
switch off the appliance and make use of the residual
heat for several minutes as indicated in the table.
After preserving, remove the jars from the cooking
compartment and place them onto a clean cloth. Do not
place these hot jars onto a cold or damp surface, as
they may crack. Cover the preserving jars to protect
them from draughts. Only remove the clamps once the
jars are cold.
Recommended setting values
The indicated times in the settings table are average
values for preserving fruit and vegetables. They may be
influenced by room temperature, the number of jars,
quantity, heat and quality of the jar contents. The
specifications are based on 1-litre round jars. Before
you switch off the appliance or change the cooking
mode, check whether the contents of the jars are
bubbling as they should. The bubbling process starts
after approx. 30-60 minutes.
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
hours
Pomes (apple rings, 3 mm thick, 200 g per
wire rack)
Wire rack 2 < 80 4-7
Stone fruit (plums) Wire rack 2 < 80 8-10
Root vegetables (carrots), grated, blanched Wire rack 2 < 80 4-7
Sliced mushrooms Wire rack 2 < 60 6-8
Herbs, washed 1-2 wire racks - < 60 2-6
Tested for you in our cooking studio en
51
Type of heating used: ■ < 4D hot air
Prove dough
You can prove yeast dough in your appliance more
quickly than at room temperature. Use the top/bottom
heating type. 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
Use the settings indicated in the table and heat up the
appliance. Position the dough bowl on the wire rack.
Do not open the appliance door during the proving
process, as moisture will escape. Cover the dough with
a damp cloth.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
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:
■% Top/bottom heating
Defrosting
Use the "Microwave" operation mode to defrost frozen
fruit, vegetables, poultry, meat, fish and baked items.
Remove the frozen food from its packaging and place it
onto the wire rack in cookware suitable for microwave
use. Observe the notes on cookware suitable for
microwaves. ~ "Microwave" on page 19
Slide the wire rack in with the imprint "Microwave"
facing the appliance door and the outer rail facing
downwards.
Remove unused accessories from the cooking
compartment. This will allow you to achieve optimum
cooking results and save energy.
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary. You can often achieve better results when
defrosting in several steps. These are indicated one
below the other in the table.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
Dish Cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking time in mins.
Preserving
Vegetables, e.g. carrots 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
120 When it starts to bubble: 30-40
- Residual heat: 30
Vegetables, e.g. cucumbers 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 30
Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 35
Pomes, e.g. apples, strawberries 1-litre preserving jars 1 < 160-170 Before it starts bubbling: 30-40
- Residual heat: 25
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, light Bowl 1 % 35-40 25-30
Baking tray 1 % 35-40 10-20
Yeast dough, heavy and rich Bowl 1 % 35-40 20-40
Baking tray 1 % 35-40 15-25
