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English 66
Desserts, Compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195üF (90üC). Remove from heat and let cool to 105üF (40üC). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
Cakes and Baked Goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency
of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will
provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack
or baking pan.
Food Accessories Oven Mode Temperature Cooking Time
Yeast dumplings Baking pan Steam 210üF (100üC) 20 – 25 min.
Egg custard Mold + wire rack Steam 195 – 205üF
(90 – 95üC)
15 – 20 min.
Sweet baked items
(such as rice pudding)
Ovenproof dish + wire rack Steam Convection 320 – 340üF
(160 – 170üC)
50 – 60 min.
Rice pudding* Baking pan Steam 210üF (100üC) 25 – 35 min.
Yogurt Portion-sized jars + wire rack Steam 105üF (40üC) 300 – 360 min.
Apple compote Baking pan Steam 210üF (100üC) 10 – 15 min.
Pear compote Baking pan Steam 210üF (100üC) 10 – 15 min.
Cherry compote Baking pan Steam 210üF (100üC) 10 – 15 min.
Rhubarb compote Baking pan Steam 210üF (100üC) 10 – 15 min.
Plum compote Baking pan Steam 210üF (100üC) 10 – 15 min.
*You can also use the relevant program (see Automatic Programming).
Food Accessories Oven Mode Temperature Cooking Time
Cake in Molds or Springform Pans
Sponge cake 10-inch tube pan (level 2) True Convection 300 – 320üF
(150 – 160üC)
60 – 70 min.
Sponge flan base Ring (level 2) True Convection 300 – 320üF
(150 – 160üC)
30 – 45 min.
Delicate fruit flan, sponge Springform cake pan (level 2) True Convection 300 – 320üF
(150 – 160üC)
45 – 55 min.
Sponge base (2 eggs) Ring (level 2) True Convection 360 – 375üF
(180 – 175üC)
12 – 16 min.
Sponge flan (6 eggs) Springform cake pan (level 2) True Convection 300 – 320üF
(150 – 160üC)
25 – 35 min.
Shortcrust pastry base with
crust
Springform cake pan (level 2) True Convection 300 – 320üF
(150 – 160üC)
40 – 50 min.
Swiss flan Springform cake pan (level 2) True Convection 360 – 375üF
(180 – 175üC)
35 – 60 min.
Bundt
®
Bundt
®
cake pan (level 2)
Steam
Convection
300 – 320üF
(150 – 160üC)
35 – 45 min.
Savory cakes Quiche dish (level 2) True Convection 360 – 375üF
(180 – 175üC)
35 – 60 min.
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