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Defrost and toast deep-frozen toast (with topping) at 160 – 170° C for about 20 minutes. Frozen pizza: Please follow the manufacturers’ instructions. Defrost Temperature selector Function selector Recommended for delicate bakeware only (i.e., whipped-cream gateaus). 1. Turn the function selector to position *. 2. Reduce the oven temperature with the temperature selector until – – – is displayed. The fan at the oven wall runs without heat being generated. Depending on size and type of bakeware, defrost for 25 – 45 minutes. After this time, remove the pastry from the oven. Let stand at room temperature for 30 – 40 minutes. With smaller amounts (pastries) the defrosting time is reduced to 15 – 20 minutes and the subsequent standing time to 10 – 15 minutes. Using the steam cooking Attention Note Using the dough-proving Warning Function selector Can be operated with the system steam cooking only (Available as an optional accessory from specialist outlet). Do not use the steam cooking setting until the oven has cooled down completely (room temperature). Use only %. Other applications or heating systems are not permitted. 1. Rotate the function selector to position %. The indicator light % lights up and 2is displayed. 2. The steam cooking process is now controlled automatically. If 2flashes on the display, the oven has not cooled down completely. For further information see the operating instructions for the system steam cooking. Function selector Do not use the dough-proving until the oven has cooled down completely (room temperature). Use normal tap water only, not distilled water. Switching ON 1. Carefully pour 50 millilitres of water (1/4 glass) onto the floor of the oven cavity. 2. Place the bowl containing the dough onto the middle of a wire shelf inserted at level 1. Do not cover the dough. 3. Close the oven door. 4. Turn the function selector to position z. The zindicator light comes on and – { – is shown on the display. The proving process is controlled automatically. If – {– flashes whe the oven is switched on, the oven is too hot. Switch the oven off. Wait until the oven has cooled down to room temperature. Restart the dough-proving. Yeast dough Amount of flour Shelf level Proving period Cakes up to Cakes up to Dough for plaited loaf Dough for plaited loaf Dough for normal loaf 500 g. 500 – 750 g. 500 g. 750 g. 1000 g. 1 1 1 1 1 20 – 25 min. 25 – 30 min. 30 – 35 min. 30 – 40 min. 35 – 60 min. Jogurt 1 litre milk 1 6 hours Important When making yoghurt, do not put any water in the oven. The details given in the table above are average values. They can vary according to the type and amount of dough, as well as the condition of the ingredients, e.g. age and quality of the yeast. Please read the enclosed cookery book for suggestions on how to make subsequent use of the dough. Before you start baking, remove the water left inside the oven. If any traces of lime are left behind, they can be dissolved with a little vinegar and wiped off using clea...

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