Use and Care Manual

62
en-us Tables and tips
Dough proving (leaving to rise)
▯ The combination steam oven offers the ideal climate
for letting rise and making baked goods without drying
out.
▯ Use the heating mode "Dough proofing" V.
▯ With this type of heating, preheating is not necessary.
▯ The bowl does not have to be covered with a damp
cloth. Rising takes only half as long as in the usual
way.
▯ The suggested cooking time is only a guideline. Let
the dough rise until its volume has doubled.
Plaited loaf
(4 cup / 500g flour)
unperforated 320 - 340
(160 - 170)
30 25 - 35 At the beginning: mist 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, Wähe 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
Small cakes unperforated -
level 2
320 (160) 0 25 - 30 Preheat
perforated -
level 1
unperforated -
level 3
300 (150) 0 30 - 35
Piped cookies unperforated -
level 2
285 (140) 0 50 Preheat
perforated -
level 1
unperforated -
level 3
285 (140) 0 50
Tart Tart pan, wire
rack
375 - 390
(190 - 200)
0 - 30 30 - 45 e.g. with apples, chocolate, apricots
or savory with asparagus, onions,
cheese
Hot water sponge cake unperforated 300 (150) 0 40 Preheat
Cream puffs, eclairs unperforated 355 - 375
(180 - 190)
0 - 30 40 - 45
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time
in min.
Observations
Food Cooking
container
Temperature
in °F (°C)
Type of
heating
Cooking
time in min.
Observations
Dough mixture- pizza Bowl/
wire rack
100 (38) V 25 e.g. yeast dough, natural fermenta-
tion starter, sourdough
Dough mixture - breat Bowl/
wire rack
115 (45) V 40
Dough mixture - brioche Bowl/
wire rack
115 (45) V 55