Use & Care Manual

62
en-us Tables and tips
Food Cooking con-
tainer
Tempera-
ture in °F
(°C)
Humidi-
ty in %
Cook-
ing time
in min.
Comments
Apple cake
(in accordance with
EN60350-1)
Springform
cake pan 20
cm, wire rack
320 (160) 0 110 Preheat
Bagels unperforated 375-410
(190–210)
80–100 20–25
Baguettes, pre-baked Wire rack 375-390
(190–200)
0–80 10–15
Sponge base,
high (6 eggs)
Springform
cake pan
300 (150) 0 45
Sponge base,
low (2 eggs)
unperforated 390 (200) 100 8–10 e.g. for Swiss roll
Puff pastry goods unperforated 375-410
(190–210)
80–100 10–18 e.g. with poppy seed, marzipan or savory
with ham, cheese
Brioche, rolls unperforated 320 (160) 0 8–12
Rolls, 1.7 - 3.5 oz
(50–100 g) apiece
unperforated 1) 300 (150)
2) 340-445
(170–230)
100
30
10
25 Step 2) 340°F (170 °C) for light/445°F
(230 °C) for dark
Rolls, pre-baked Wire rack 300-340
(150–170)
0 8–15 Inject steam at the beginning.
Bread,
1.1-2.2 lb (0.5–1 kg)
unperforated 1) 300 (150)
2) 340-445
(170–230)
100
30
10
25–45
Step 2) 340°F (170 °C) for light/445°F
(230 °C) for dark
Use the core temperature probe to moni-
tor the exact cooking temperature.
~ Page 30
Place on the wire rack to cool.
Flat cake of sponge bat-
ter
unperforated 320-330
(160–165)
0 35–40
Bundt cake,
2.2 lb (1 kg) flour
Bundt cake
pan, wire
rack
320-340
(160–175)
30 45–50
Yeast-risen sheet cake unperforated 320-340
(160–170)
0–60 30–45 For yeast-risen sheet cakes with moist
topping (e.g. plum cake or onion tart) 0%
and with dry topping (e.g. streusel) 60%
humidity.
Plaited loaf,
1.1 lb (500g) flour
unperforated 320-340
(160–170)
30 25–35 At the beginning: Inject steam once
Muffins Muffin tin,
wire rack
340 (170) 30 20–30
Macaroons unperforated 300-320
(150–160)
0 15–20
Cookies unperforated 300-330
(150–165)
0 10–20
Quiche, flan Quiche pan,
wire rack
375-410
(190–210)
0 45–60
Sponge cake Loaf pan/
springform
cake pan,
wire rack
330-340
(165–170)
0–30 50–75