Siemens HB.78.B series Kullanım Kılavuzu - Sayfa 42

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Tested for you in our cooking studio

Proving 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

For the dough fermentation stage, pour 200 ml water

onto the cooking compartment floor.

Caution!

Risk of surface damage

Never pour water into the cooking compartment

■

when the cooking compartment is hot.The

temperature change may damage the enamel.

Do not use distilled water. Use tap water only.

■

Dish

Yeast dough, light

Yeast dough, heavy and rich

Defrosting

For defrosting frozen fruit, vegetables and baked items.

Poultry, meat and fish should ideally be defrosted in the

refrigerator. Not suitable for cream cakes or cream

gateaux.

Use the following shelf positions when defrosting:

1 wire rack: Position 2

■

2 wire racks: Positions 3 + 1

■

The times indicated in the table are intended as a guide

only.They are dependent on the quality, freezing

temperature (-18 °C) and composition of the food. Time

ranges are indicated.Set the shortest time to begin with,

and then extend the time if necessary.

Dish

Bread, general

Cake, moist

Cake, dry

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.

Accessories/cookware

Bowl

Universal pan or loaf tin

Bowl

Universal pan or loaf tin

Accessories/cookware

Baking tray

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 during the proving

process, 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.

Shelf po-

Heating

sition

function

Food that has been frozen in thinner pieces or in

Tip:

portions defrosts more quickly than food items frozen in

a block.

Remove frozen food from its packaging and place it

onto the wire rack in suitable cookware.

Redistribute the food or turn it once or twice as it

defrosts. Large pieces of food should be turned several

times.As the food defrosts, break up any clumps and

remove items which have already defrosted from the

cooking compartment.

To allow the temperature to equalise, leave the

defrosted food to rest for another 10 to 30 minutes in

the appliance after switching it off.

Shelf posi-

tion

Step Tempera-

Cooking time

ture in °C

in mins

35-40

25-30

35-40

10-20

35-40

60-75

35-40

45-60

Heating

Tempera-

Cooking

function

ture in °C

time in

mins

40-70

70-90

60-75