52
en
Tables and tips
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Apple cake
(in accordance with
EN 60350-1)
20 cm spring-
form cake tin,
wire rack
160
0
110
Preheat
Bagels
Unperforated 190–210
80–100
20–25
Baguette, pre-baked
Wire rack
190–200
0–80
10–15
Sponge base, thick (6 eggs) Springform
tin
150
0
45
Sponge base, thin (2 eggs)
Unperforated 200
100
8–10
E.g. for Swiss roll
Puff pastry goods
Unperforated 190–210
80–100
10–18
E.g. with poppy seeds, marzipan, or
savoury with ham, cheese
Brioche, bread rolls
Unperforated 160
0
8–12
Bread rolls
(50–100 g/piece)
Unperforated 1) 150
2) 170–230
100
30
10
25
Step 2) 170 °C for light/230 °C for
dark
Bread rolls, pre-baked
Wire rack
150–170
0
8–15
Inject steam at the beginning.
Bread (0.5–1
kg)
Unperforated 1) 150
2) 170–230
100
30
10
25–45
Step 2) 170 °C for light/230 °C for
dark
Use the core temperature probe to mon-
itor the exact cooking temperature.
~
Page 26
Place on the wire rack to cool.
Sponge traybakes
Unperforated 160–165
0
35–40
Bundt cake (1 kg flour)
Bundt cake
tin, wire rack
160–175
30
45–50
Yeast tray bakes
Unperforated 160–170
0–60
30–45
For yeast tray bakes with moist toppings
(e.g. plum tart or onion tart), use 0%
humidity, and for yeast tray bakes with
dry toppings (e.g. crumble), use 60%
humidity.
Plaited loaf (500 g flour)
Unperforated 160–170
30
25–35
Inject steam at the beginning
Muffins
Muffin tin,
wire rack
170
30
20–30
Macaroons
Unperforated 150–160
0
15–20
Biscuits
Unperforated 150–165
0
10–20
Quiche, flan
Quiche dish
or tin, wire
rack
190–210
0
45–60
Sponge cake
Loaf tin/
springform
cake tin, wire
rack
165–170
0–30
50–75
Small cakes
(in accordance with
EN 60350-1)
Unperforated
– level 2
160
0
25–30
Preheat
Perforated –
level 1
Unperforated
– level 3
150
0
30–35
Pastry strips
(in accordance with
EN 60350-1)
Unperforated
– level 2
140
0
50
Preheat
Perforated –
level 1
Unperforated
– level 3
140
0
50
53
Tables and tips
en
Dough proving (leaving to rise)
▯
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
▯
To do this, use the
V
"Dough proving" operating
mode.
▯
With this operating mode, no preheating is
necessary.
▯
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled in
volume.
Regenerating (reheating)
▯
The combi-steam oven creates the perfect
environment for reheating cooked food without
drying it out. The flavour and quality are virtually
indistinguishable from food that has been freshly
prepared.
▯
To use this function, select "Reheat" mode
d
.
▯
Do not cover the food. Do not use aluminium foil or
clingfilm.
▯
The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
Tart
Tart dish or
tin, wire rack
190–200
0–30
30–45
E.g. with apples, chocolate, apricots, or
savoury with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN 60350-1)
Unperforated 150
0
40
Preheat
Cream puffs, eclairs
Unperforated 180–190
0–30
40–45
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food
Cooking c
ontainer
Tempera-
ture in °C
Type of
heating
Cooking
time in mins
Comments
Dough mixture – pizza
Bowl /
wire rack
38
V
25
E.g. yeast dough, natural fermentation
starter, sourdough
Dough mixture – bread
Bowl /
wire rack
45
V
40
Dough mixture – brioche
Bowl /
wire rack
45
V
55
Food
Cooking
container
Tempera-
ture in °C
Type of
heating
Cooking time
in mins
Comments
Baguette, bread rolls (frozen)
Wire rack
140
d
10–15
Baguette, bread rolls (from pre-
vious day)
Wire rack
180
d
4–7
Roasts, sliced (150 g/slice)
Unperforated 120
d
15–20
Finger-thick slices, do not pile them
on top of one another; add sauce to
the cooking container to make the
roast more succulent.
Vegetables
Dish, wire
rack
120
d
10–12
Do not preheat.
Pizza (from the previous day,
not deep-frozen)
Wire rack
180
d
8–10
Starchy side dishes
Dish, wire
rack
120
d
8–12
E.g. pasta, quartered potatoes, rice;
baked or fried food such as chips or
croquettes are not suitable
Plated meals
Dish, wire
rack
120
d
15–20
