User Manual

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56
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
The defrost setting is suitable for defrosting frozen fruit
and vegetables. Use the heating type 4D hot air to
defrost baked items. Poultry, meat and fish should
ideally be defrosted in the refrigerator.
Remove frozen food from any packaging when
defrosting it.
Place frozen fruit and vegetables into the perforated
steam container (size XL) and slide the universal pan in
underneath. This means that the food does not remain
in the meltwater and that any dripping liquid will be
caught. Use the universal pan or cookware on the wire
rack for frozen food where liquid should remain in the
dish, e.g. frozen creamed spinach.
Place the baked item onto the wire rack.
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 increase the time if
necessary.
Tip: Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Types of heating used:
■ ‚ CircoTherm hot air
■ “ Defrost setting
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Dough
proving
setting
Cooking
time in
mins.
Yeast dough, sweet
E.g. small baked items Bowl 2 ΠDough fer-
mentation
1 30-45
Baking tray 2 ΠFinal fermen-
tation
1 10-20
Rich dough, e.g. panettone Bowl 2 ΠDough fer-
mentation
2 40-90
Baking tray 2 ΠFinal fermen-
tation
2 30-60
Yeast dough, savoury
E.g. pizza Bowl 2 ΠDough fer-
mentation
1 20-30
Baking tray 2 ΠFinal fermen-
tation
1 10-15
Bread dough
White bread Bowl 2 ΠDough fer-
mentation
1 30-40
Baking tray 2 ΠFinal fermen-
tation
1 15-25
Multigrain bread Bowl 2 ΠDough fer-
mentation
1 25-40
Baking tray 2 ΠFinal fermen-
tation
1 10-20
Bread rolls Bowl 2 ΠDough fer-
mentation
1 30-40
Baking tray 3 ΠFinal fermen-
tation
1 15-25