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53
Rolls
(50 - 100 g / 2 - 3½ oz apiece)
unperforated 355 - 390
(180 - 200)
80 - 100 15 - 25 You can also bake rolls very well as
follows: preheat to 430°F (220°C)
with 30% humidity. After inserting
the baked goods into the appli-
ance, inject steam once or twice
after 5 minutes at 0% and turn
down to 375°F (190°C).
Rolls, pre-baked Wire rack 300 - 340
(150 - 170)
0 8 - 15 Inject steam at the beginning.
Bread (0.5 - 1 kg / 1 - 2 lbs) unperforated 1) 410 - 445
(210 - 230)
2) 330 (165)
30
0
15 - 20
35 - 50
Inject steam 2-3 times at the begin-
ning.
For precise cooking point control,
use the core temperature probe
(see "core temperature probe"
chapter).
Place on the wire rack to cool.
Flat cake of sponge batter unperforated 320 - 330
(160 - 165)
0 35 - 40
Bundt cake
(1 kg / 8 cup 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.
Plaited loaf
(500g / 4 cup flour)
unperforated 320 - 340
(160 - 170)
60 - 80 25 - 35
Muffins Muffin tin,
wire rack
340 - 355
(170 - 180)
0 - 30 20 - 30
Macaroons unperforated 300 - 320
(150 - 160)
0 15 - 20
Cookies, unperforated 300 - 350
(150 - 175)
0 10 - 20
Quiche, Wähe Quiche pan,
wire rack
375 - 410
(190 - 210)
0 45 - 60
Sponge cake Loaf pan/spring-
form cake pan,
wire rack
330 - 340
(165 - 170)
0 - 30 60 - 65
Small cakes unperforated 320 (160) 0 30
Piped cookies
(according to EN60350-1)
unperforated 330 (165) 0 30 - 32 Pre-heat
Tart Tart pan,
wire rack
375 - 390
(190 - 200)
0 - 30 30 - 45 e.g. with apples, chocolate, apri-
cots or savory with asparagus,
onions, cheese
Hot water sponge cake
(according to EN60350-1)
unperforated 300 (150) 0 40 Pre-heat
Cream puffs, eclairs unperforated 355 - 375
(180 - 190)
0 - 30 40 - 45
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking time
in min.
Observations
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