Bedienungsanleitung Neff B57CR22N0 (Seite 46 von 52) (Englisch)

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en Tested for you in our cooking studio

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

Pour 200 ml water onto the cooking compartment floor

for the dough fermentation.

Caution!

Surface damage

■ Never pour water into the hot cooking compartment.

The temperature change can cause damage to the

enamel.

■ Do not use distilled water. Use tap water only.

Place the dough into a heat-resistant bowl and place it

onto the wire rack. 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.

Condensation builds during operation which steams up

the door pane. Wipe out the cooking compartment after

dough proving. Loosen any limescale with a little

vinegar and wipe with clean water.

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:

■ Œ Dough proving

Defrosting

Use heating type "CircoTherm" to defrost frozen fruit,

vegetables and baked items. Poultry, meat and fish

should ideally be defrosted in the refrigerator.

Use the following shelf positions when defrosting:

■ 1 wire rack: Level 2

■ 2 wire racks: Level 3+1

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.

Tip: Items which were frozen flat or portioned defrost

faster than those frozen in a block.

Preserving Cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking time in mins.

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

Step Tempera-

ture in °C

Cooking

time in

mins.

Yeast dough, light Bowl 2 Œ Dough fer-

mentation

35-40 25-30

Baking tray 2 Œ Final fermen-

tation

35-40 10-20

Yeast dough, heavy and rich Bowl 2 Œ Dough fer-

mentation

35-40 20-40

Baking tray 2 Œ Final fermen-

tation

35-40 15-25

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