Instructions for Use

en-us How it works
54
Dough proving
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Dough mixture, pizza Bowl 100 (38) - 25 e.g. yeast dough, nat-
ural fermentation
starter, sourdough
Dough mixture, bread Bowl 115 (45) - 40 e.g. yeast dough, nat-
ural fermentation
starter, sourdough
Dough mixture,
brioche
Bowl 115 (45) - 55 e.g. yeast dough, nat-
ural fermentation
starter, sourdough
18.15 Reheating – warming
You can use added steam to gently warm up food. The
food tastes and looks as though it has been freshly
cooked. You can even warm and crisp up baked goods
from the day before.
¡ In the combi-steam oven, you can create the perfect
conditions for warming cooked food without drying it
out. This retains the flavor and quality; the food tastes
as though it has been freshly prepared.
¡ To do this, use the "Reheat" mode ⁠.
¡ Do not cover the food. Do not use any aluminum foil or
plastic wrap.
¡ The figures listed are for portions for one person. Larger
quantities of food can also be warmed up in the unper-
forated cooking insert. You will need to cook the food
for longer than the times specified in the table.
Reheating
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Humidity
in %
Cooking
time in
min.
Remarks
Baguettes, rolls,
frozen
Wire rack 285 (140) - 10-15
Baguette, bread rolls,
from previous day
Wire rack 355 (180) - 4-7
Roasts, sliced, 5oz
(150g) apiece
Unperforated steam
container
250 (120) - 15-20 Finger-thick slices; do
not pile them on top of
one another; add
sauce to the cooking
container to make the
roast more succulent.
Vegetables Plates 250 (120) - 10-12
Pizza, from the previ-
ous day, not deep-
frozen
Wire rack 355 (180) - 8-10
Starchy side dishes Plates 250 (120) - 8-12 E.g. pasta, quartered
potatoes, rice; baked
or fried food such as
fries or croquettes are
not suitable
Plated meals Plates 250 (120) - 15-20