Use and Care Manual

61
Tables and tips en-us
Baked goods
▯ With the combination steam oven, you can always
prepare your baked goods with the optimal humidity:
– a | Convection and 0% humidity:
For cake with fruit topping and quiche, excess
humidity can escape. This operation mode
corresponds to the hot air in the conventional
baking oven.
– ` | Convection and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the oven cavity.
– _ - \ | Convection + 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 are
baking on two levels at the same time, use levels 1 and
3. Insert the unperforated cooking insert at the
second level. If you are using a high baking pan, place
it on the wire rack that you insert at the first level.
▯ For misting - possible in convection mode
(0% humidity) and with humidity level 30% - humidity is
fed to the food by touching the e symbol. This
function is used for example when baking bread or
yeast cake at the beginning of the baking process. It
produces more volume and a crispier and glossier
crust.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time
in min.
Observations
Apple pie Springform
cake pan 8”
(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 375 - 410
(190 - 210)
0 - 30 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
(2 - 3½ oz /
50 - 100 g each)
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 Zu Beginn beschwaden.
Bread
(1 - 2 lbs / 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
For precise cooking point control, use
the core temperature probe.
~ 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
(8 cup / 1 kg flour)
Bundt cake
pan, wire rack
320 - 345
(160 - 175)
30 45 - 50
Yeast 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.