Bedienungsanleitung Neff B6ACH7HH0B (Seite 37 von 40) (Englisch)

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Tested for you in our cooking studio en

Prove dough

Your yeast dough will prove considerably more quickly

using this heating function than at room temperature

and will not dry out. Do not start the appliance if the

cooking compartment is not completely cool.

Always allow yeast dough to prove twice.Use the

settings indicated in the settings tables for the first and

second proving stages (dough fermentation stage and

final fermentation stage).

Dough fermentation

Place the dough into a heat-resistant bowl and place

this onto the wire rack. Use the settings indicated in the

table.

Do not open the appliance door while the dough is

proving, otherwise moisture will escape. Do not cover

the dough.

Condensation builds up during the proving process,

which steams up the door panel. Wipe out the cooking

compartment after dough proving.Remove any

limescale with a little vinegar and wipe with clean water.

Final fermentation

Place your dough into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

stage takes place outside the appliance in a warm

place.

The temperature and proving time are dependent on

the type and quantity of the ingredients. For this reason,

the values indicated in the settings table are intended

as a guide only.

Keeping warm

You can keep cooked dishes warm using the top/

bottom heating type at 70 °C. This will avoid

condensation developing, and means you will not have

to wipe out the cooking compartment.

Do not keep cooked dishes warm for longer than two

hours. Be aware that some dishes may continue

cooking whilst being kept warm. Cover the dishes if

necessary.

Test dishes

These tables have been produced for test institutes to

facilitate appliance testing.

As per EN 60350-1.

Baking

Items that are placed in the oven on baking trays or in

baking tins/dishes at the same time will not necessarily

be ready at the same time.

Shelf positions for baking on two levels:

■Universal pan: Position 3

Baking tray: Position 1

■Baking tins/dishes on the wire rack

First wire rack: Position 3

Second wire rack: Position 1

Shelf positions for baking on three levels:

■Baking tray: Position 4

■Universal pan: Position 3

■Baking tray: Position 1

Baking with two springform tins:

■On one level (figure !)

■On two levels (figure ")

Notes

■The setting values apply to dishes placed into a cold

cooking compartment.

Stone fruit, e.g. cherries, damsons 1-litre preserving jars 1‚1. 160-170 Before it starts bubbling: 30-

2. - Residual heat: 35

Pomes, e.g. apples, strawberries 1-litre preserving jars 1‚1. 160-170 Before it starts bubbling: 30-

2. - Residual heat: 25

Meal Accessory/cookware Shelf posi-

tion

Type of

heating

Step Tempera-

ture in °C

Cooking time in mins

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Step Tempera-

ture in °C

Cooking

time in

mins

Yeast dough, light Bowl 2 ƒ1. 35-40 25-30

Baking tray 2 ƒ2. 35-40 10-20

Yeast dough, heavy and rich Bowl 2 ƒ1. 35-40 60-75

Heat-resistant cookware 2 ƒ2. 35-40 45-60

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