Operation Manual

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63
Juicing
Before juicing, place the berries in a bowl and sprinkle
with sugar. Leave to stand for at least one hour to draw
out the juice.
Then fill the perforated steam container (size XL) with
the berries and insert into the oven at level 2. Slide the
universal pan in underneath to collect any juice. Use the
settings indicated in the table.
After cooking, wrap the berries in a cloth and squeeze
out the remaining juice.
Wipe the cooking compartment clean afterwards.
Disinfecting
The object to be disinfected must be visibly clean. Place
it onto the wire rack.
Select programme "Sterilise bottles".
Wipe the cooking compartment clean afterwards.
Recommended setting values
The times indicated in the settings table are guideline
values for preserving fruit and vegetables and for
juicing fruit. They may be influenced by room
temperature, number of jars, quantity, heat and the
quality of the jar contents. The specifications are based
on 1-litre round jars.
Type of heating used:
■ S Steaming
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.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Preserving
Vegetables, e.g. carrots 1-litre preserving jars + XL steam container 1 S 100 30-120
Stone fruit, e.g. cherries, damsons 1-litre preserving jars + XL steam container 1 S 100 25-30
Pomes, e.g. apples, strawberries 1-litre preserving jars + XL steam container 1 S 100 25-30
Juicing
Raspberries Steam container 2 S 100 30-45
Redcurrants Steam container 2 S 100 40-50