Instructions for Use

How it works en-us
53
Food Accessories/
cookware
Shelf po-
sition
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Yeast tray bakes Unperforated
steam container
2 320-340
(160-170)
, or
⁠
0, 30 or 60 30-45 For yeast tray
bakes with moist
toppings (e.g.
plum tart or onion
tart), use 0% hu-
midity, and for
yeast tray bakes
with dry toppings
(e.g. crumble),
use 60% humid-
ity.
Plaited loaf, 1.1lb
(500g) flour
Unperforated
steam container
2 320-340
(160-170)
30 25-35 At the beginning:
Inject steam once
Muffins Muffin tray 2 340 (170) 30 20-30
Macaroons Unperforated
steam container
2 300-320
(150-160)
0 15-20
Cookies Unperforated
steam container
2 300-330
(150-165)
0 10-20
Quiche, flan Quiche dish 2 1. 445 (230)
2. 355 (180)
1.
2.
1. 30
2. 30
1. 5
2. 30
Sponge cake Loaf tin
or
Springform cake
pan
2 330-340
(165-170)
or
0
or
30
50-75
Small cakes Unperforated
steam container
2 320 (160) 0 25-30
Small cakes Perforated steam
container
1+3 300 (150) 0 30-35 Use level 1 and
level 3.
Shortbread Unperforated
steam container
2 285 (140) 0 50
Shortbread Perforated steam
container
1+3 285 (140) 0 50 Use level 1 and
level 3.
Tart Tart dish or tin 2 375-390
(190-200)
or
0
or
30
30-45 e.g. with apples,
chocolate, apri-
cots or savory
with asparagus,
onions, cheese
Wholemeal bread Loaf tin 2 1. 445 (230)
2. 390 (200)
1.
2.
1. 0
2. 0
1. 10
2. 20
Inject steam at
the beginning.
Hot water sponge
cake
Unperforated
steam container
2 300 (150) 0 40
Cream puffs,
eclairs
Unperforated
steam container
2 355-375
(180-190)
or
0
or
30
40-45
18.14 Dough proving - leaving to rise
Your appliance provides the ideal conditions for proving
dough and dough mixtures or raw pastries without them
drying out.
¡ To do this, use the "Dough proving" operating mode ⁠.
¡ You do not have to cover the bowl with a damp cloth.
Proving only takes half as long as it usually does.
¡ The cooking time specified is intended as a guide only.
Leave the dough to rise until it has doubled its volume.