Cakes and Pastries
Dish
Cooking insert /
Temperature
Moisture
Cooking time
level*
in °C
in%
in minutes
Apple tart
wire rack
190 - 200
30
30 – 45
Bagels
unperforated
190 – 210
80 – 100
20 - 25
Swiss roll
unperforated
190 - 210
0 - 30
8 - 11
Small flaky pastry cakes
unperforated
180 - 200
80 - 100
15 - 25
Bread (1 kg)
unperforated
1) 200
80 – 100
15
2) 165
80 - 100
35 - 40
Bread rolls (100 g each)
unperforated
180 - 200
80 - 100
15 - 25
Bread rolls (pre-baked)
wire rack
170-180
60
7-10
Brioche (600 g flour)
unperforated
160 - 170
60 - 80
25 - 35
Macaroons
unperforated
150 – 160
0
15 - 20
Ring cake (yeast dough)
wire rack
160 - 175
30 - 60
45 - 50
Fruit pie made with yeast dough
unperforated
160 - 175
0
40 - 55
Biscuits
unperforated
150 - 175
0
10 - 20
Quiche, fruit tart
wire rack
190 - 210
0
45 - 60
Sponge cake
wire rack
160 - 175
0 - 30
50 - 60
Cream puffs
unperforated
180 - 190
0 - 30
40 - 45
Onion pie
unperforated
170 - 180
60 - 80
40 - 50
Tips
– Always preheat the steam oven.
– In the steam oven you can only bake on one single level. Use the second level from the bottom.
– Always leave the grease filter in place during baking.
– Bread or bread rolls turn out particuarly well if you bake them as follows:
preheat the oven at 220 °C, 30 % moisture. Put the dish in the oven, mist once or twice.
After five minutes, change the setting to 190 °C, 0 % moisture.
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