Bedienungsanleitung Neff B46C74N3 (Seite 27 von 44) (Englisch)

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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

Notes

■ Always allow yeast doughs to prove twice. See the table for

information about the 1st and 2nd proving.

■ Condensation is produced while the appliance is in

operation. The door panel steams up and water collects on

the base of the cooking compartment. The condensation

evaporates during the subsequent baking process.

■ The yeast dough can be baked directly after the 2nd proving

process.

■ You can find information on how to proceed, further

instructions and recipes in the accompanying cookbook.

Proving yeast dough

1. Switch on the appliance.

2. Fill the water tank.

3. Slide in the water tank all the way.

4. Place the dish in the centre of the wire rack and slide in at

shelf position 1.

5. Select ê Dough proving with the operating mode selector.

6. Select dough proving setting ƒ or „ with the temperature

selector.

Note: The dough proving setting to be selected depends on

the dough and the quantity of flour. See the table for

information about this.

7. Press the ƒ Start button.

The proving process is controlled automatically. The

temperature setting is fixed.

Note: Do not switch off Dough proving after the 1st proving.

The information in the table is only a guideline. The proving

time may vary depending on the type and quantity of the

ingredients.

Yeast dough Steps in the prov-

ing process

Dough

proving

Shelf height Proving

time in

minutes

Notes

Pizza dough 1st proving

„

1 20  30 Place the bowl on the wire rack

2nd proving

1 10 - 15 Roll out on a baking tray

Light bread dough, e.g. white bread, wheat bread

1st proving

„

1 30  40 Place the bowl on the wire rack

Bread, without a tin 2nd proving

„

1 or 2* 15  25 Place on the baking tray

Bread, in loaf tin 2nd proving

„

1 or 2* 15 - 20 Place on the wire rack

Bread rolls 2nd proving

1 or 2* 10 - 15 Place on the baking tray

Flatbread 2nd proving

1 or 2* 15 - 20 Place on the baking tray

Medium to heavy bread dough, e.g. multi-grain rye bread, wholemeal bread

1st proving

„

1 30  45 Place the bowl on the wire rack

Bread, without a tin 2nd proving

„

1 or 2* 20  30 Place on the baking tray

Bread, in loaf tin 2nd proving

„

1 or 2* 20  30 Place on the wire rack

Bread rolls 2nd proving

1 or 2* 10 - 15 Place on the baking tray

Heavy bread dough

1st proving

„

1 30  45 Place the bowl on the wire rack

Bread, without a tin 2nd proving

„

1 or 2* 20  30 Place on the baking tray

Bread, in loaf tin 2nd proving

„

1 or 2* 20  30 Place on the wire rack

* Use the shelf height at which your yeast dough will be baked

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