English 28
Proofing Dough
The dough rises much faster using this mode than at room temperature.
Place the dough-rising bowl on the rack.
DO NOT
cover the dough.
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food
Amount/Weight
Accessories
Temperature
Proofing Time
Yeast dough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
Sourdough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
Food
Accessories
Oven Mode
Temperature
Cooking Time
French fries
Baking pan + parchment
paper (level 2)
True Convection
340 – 375
Û
F
(170 – 190
Û
C)
25 – 35 min.
Croquettes
Baking pan + parchment
paper (level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Thinly sliced fried potatoes
Baking pan + parchment
paper (level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
25 – 30 min.
Pasta, fresh,
refrigerated*
Baking pan + parchment
paper (level 2)
Steam
212
Û
F (100
Û
C)
5 – 10 min.
Lasagna, frozen
Baking pan + wire rack
(level 2)
Steam
Convection
375 – 410
Û
F
(190 – 210
Û
C)
35 – 55 min.
Pizza, thin crust
Baking pan + wire rack
(level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
15 – 23 min.
Pizza, deep dish
Baking pan + wire rack
(level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
18 – 25 min.
Pizza, french bread
Baking pan + wire rack
(level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Chilled pizza
Baking pan + parchment
paper (level 2)
True Convection
340 – 360
Û
F
(170 – 180
Û
C)
12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
15 – 20 min.
Pretzels, frozen
Baking pan + parchment
paper (level 2)
True Convection
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment
paper (level 2)
True Convection
300 – 340
Û
F
(150 – 170
Û
C)
18 – 22 min.
Strudel, frozen
Baking pan + parchment
paper (level 2)
Steam
Convection
320 – 360
Û
F
(160 – 180
Û
C)
45 – 60 min.
Fish sticks
Baking pan + parchment
paper (level 2)
True Convection
380 – 400
Û
F
(195 – 205
Û
C)
20 – 24 min.
Whole fish
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 212
Û
F
(80 – 100
Û
C)
20 – 25 min.
Frozen fish fillets
Baking pan + wire rack
(level 2)
Steam
Convection
360 – 390
Û
F
(180 – 200
Û
C)
35 – 50 min.
Salmon fillets
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 212
Û
F
(80 – 100
Û
C)
20 – 25 min.
Broccoli
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
4 – 6 min
*Add a little liquid
