32
Function “Steam”
NOTES
FOOD TYPES
Level
CAKES AND PASTRIES
Apple cake*
2
160
120
in cake mould cm20
Tarts
2
175
30-40
in cake mould cm26
Fruit cake
2
160
80-90
in cake mould cm26
Sponge cake
1
160
35-45
in cake mould cm26
Panettone*
2
150
100-110
in cake mould cm20
Plum cake*
2
160
40-50
in bread tin
Small cakes
3
165
25-30
on baking tray
Biscuits
3
150
20-35
on baking tray
Sweet buns*
2
200
12~20
on baking tray
Brioches*
3
180
20-30
on baking tray
BREAD AND PIZZA
White bread*
1000 g
2
190
50-60
1-2 French loaf 500 g.
Rolls*
500 g
2
190
20-30
6-8 rolls on baking tray
Pizza
1
200
20-30
on baking tray
FLANS
Vegetable filled
1
175
30-40
in pyrex container
Quiches
2
200
35-45
in mould
Lasagne
2
190
45-60
in pyrex container
Steamed potatoes
1
180
60-70
in pyrex container
Patatoes Gratin
1
185
50-60
in pyrex container
Cooking with the “Steam” function
“*”Cooking times do not include pre-heating time.
It’s necessary to pre-heat the oven for 10 minutes before cooking.
tempe—
rature
°C
Cooking time
in
minutes
WEIGHT
IN
g.
4
3
2
1
