Use & Care Manual

61
Tables and tips en-us
Other
Baked goods
▯ With the combination steam oven, you can always
prepare your baked goods with the optimal humidity:
– a | Convection and 0% humidity:
For cake with fruit topping and quiche, excess
humidity can escape. This operation mode
corresponds to the hot air in the conventional
baking oven.
– ` | Convection and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the oven cavity.
– _ - \ | Convection + 60 - 100% humidity:
Puff pastry and yeast-risen pastry are fluffy inside
and crispy outside, with a gloss.
▯ If you only bake on one level, use level 2. If you are
baking on two levels at the same time, use levels 1 and
3. Insert the unperforated cooking insert at the
second level. If you are using a high baking pan, place
it on the wire rack that you insert at the first level.
▯ For misting - possible in convection mode
(0% humidity) and with humidity level 30% - humidity is
fed to the food by touching the e symbol. This
function is used for example when baking bread or
yeast cake at the beginning of the baking process. It
produces more volume and a crispier and glossier
crust.
Poached pears perforated 212 (100) 100 45–50
Sweet bake unperforated 355-390
(180–200)
0/60 20–40 Preheat
e.g. semolina, quark or pre-cooked rice
pudding
Sweet soufflé unperforated 320 (160) 0 30 With fruit, chocolate, vanilla
Food Cooking con-
tainer
Temperature
in °F (°C)
Humidity
in %
Cook-
ing time
in min.
Comments
Disinfect (e.g. baby bottles,
canning jars)
Wire rack 212 (100) 100 20–25
Desiccating/drying fruit or
vegetables
perforated 175-212
(80–100)
0 180–300 e.g. tomatoes, mushrooms, zuc-
chini, apples, pears, etc. in thin
slices
Eggs, hard-boiled perforated 212 (100) 100 13–15 Preheat
Eggs, medium perforated 212 (100) 100 7 Preheat
Eggs, soft-boiled perforated 212 (100) 100 4 Preheat
Egg custard, 1.1 lb (500 g) Glass pan, wire
rack
195 (90) 100 25–30
Semolina dumplings unperforated 195-205
(90–95)
100 12–15
Hot towels unperforated 212 (100) 100 10–15 Moisten the towels.
Potato gratin, 2.2 lb (1 kg)
potatoes
Ovenproof dish,
wire rack
355 (180) 30 45–65
Lasagne unperforated 340-375
(170–190)
30/60 40–55
Soufflé (cheese soufflé) Soufflé dishes,
wire rack
320 (160) 0 30
Melting chocolate Heat-resistant
bowl, wire rack
140 (60) 100 15–20 Cover with heat-resistant plastic
wrap.
Food Cooking con-
tainer
Temperature
in °F (°C)
Humidi-
ty in %
Cook-
ing time
in min.
Comments