Bosch HKA050020Q Instruction Manual download pdf (Page 32)

en 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.

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.

Dish Accessories/cookware Shelf posi-

tion

Heating

function

Step Temperature

in °C

Cooking time

in mins

Yeast dough, light Bowl 2

1. -* 25-30

Universal pan or loaf tin 2

2. -* 10-20

Yeast dough, heavy and rich Bowl 2

1. -* 60-75

Universal pan or loaf tin 2

2. -* 45-60

* Heat up up to 50 °C with %

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Bosch HKA050020Q Instruction Manual Page 32

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