Instructions for Use

en-us How it works
52
18.13 Baked goods
Note the recommended settings for baked goods.
¡ With the combi-steam oven, you can always prepare
your baked goods with the optimal humidity:
– | Hot air + 0% humidity: When baking fruit flan and
quiche, excess humidity can escape. This operating
mode corresponds to the hot air mode in a conven-
tional oven.
– | Hot air + 30% humidity: Sponge cakes do not dry
out. The humidity in the food cannot escape from the
oven cavity.
– ⁠- | Hot air + 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 bake on
two levels at the same time, use levels 1and 3. Slide
the unperforated cooking insert into the second level. If
you are using a deep baking tin, place it on the wire
rack that you insert into the first level.
¡ When using steam injection, the appliance directs mois-
ture towards the food. Steam injection is possible in hot
air mode (0% humidity) and at humidity level 30%. Use
this function at the beginning of the baking process,
such as when baking bread or yeast cakes. This func-
tion ensures more volume and a crispier and shinier
crust.
Baked goods
Food Accessories/
cookware
Shelf po-
sition
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Apple cake 20cm springform
cake tin
2 320 (160) 0 110
Bagels Unperforated
steam container
2 375-410
(190-210)
or
80
or
100
20-25
Baguettes, pre-
baked
Wire rack 2 375-410
(190-210)
, ,
or
0, 30, 60
or 80
10-15
Sponge base,
deep, 6 eggs
Springform cake
pan
2 300 (150) 0 45
Sponge base, thin,
2eggs
Unperforated
steam container
2 390 (200) 100 8-10 e.g. for Swiss roll
Puff pastry goods Unperforated
steam container
2 375-410
(190-210)
or
80
or
100
10-18 e.g. with poppy
seed, marzipan or
savory with ham,
cheese
Brioche, rolls Unperforated
steam container
2 320 (160) 0 8-12
Bread rolls,
1.7-3.5oz
(50-100g) apiece
1. Unperforated
steam container
2. Unperforated
steam container
2 1. 300 (150)
2. 340-445
(170-230)
1.
2.
1. 100
2. 30
1. 10
2. 25
Step 2. 340°F
(170°C) for light
or 445°F
(230°C) for dark
Rolls, pre-baked Wire rack 2 300-340
(150-170)
0 8-10 Inject steam at
the beginning.
Bread, 1.1-2.2lb
(0.5-1kg)
1. Unperforated
steam container
2. Unperforated
steam container
2 1. 300 (150)
2. 340-445
(170-230)
1.
2.
1. 100
2. 30
1. 10
2. 25-45
Step 2. 340°F
(170°C) for light
or 445°F
(230°C) for dark.
Use the core tem-
perature probe
→ Page21 to
monitor the exact
cooking tempera-
ture. Place on the
wire rack to cool.
Sponge tray bakes Unperforated
steam container
2 320-330
(160-165)
0 35-40
Bundt cake, 2.2lb
(1kg) flour
Bundt cake tin 2 320-340
(160-175)
30 45-50