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54
Dough proving (leaving to rise)
▯ The combination steam oven offers the ideal
climate for letting rise and making baked goods
without drying out.
▯ For this, use the "Hot air + 60% humidity" operation
mode.
▯ The bowl does not have to be covered with a damp
cloth. Rising takes only half as long as in the usual
way.
▯ The suggested cooking time is only a guideline. Let
the dough rise until its volume has doubled.
Refreshing (warming up)
▯ The combi-steam oven creates the perfect
environment for reheating cooked food without
drying it out. The flavour and quality are virtually
indistinguishable from food that has been freshly
prepared.
▯ To use this function, select "Reheat" mode d.
▯ Do not cover the food. Do not use aluminium foil or
clingfilm.
▯ The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Dough mixture
(600 g / 5 cup flour)
Bowl/
wire rack
100 - 105
(38 - 40)
60 30 - 45 e.g. yeast dough, natural fermentation
starter, sourdough
Food Cooking
container
Temperature
in °F (°C)
Cooking
time in min.
Observations
Baguettes, rolls (frozen) Wire rack 285 (140) 10 - 15
Baguettes, rolls (day-old) Wire rack 355 (180) 5 - 8
Roast, in slices (150 g / 5 oz) unperforated 250 (120) 12 - 15 Finger-thick slices, do not place on top of
each other, to keep juicy, add sauce to the
cooking container.
Vegetables Plate, wire rack 195 - 212
(90 - 100)
8 - 10
Pizza, thin Wire rack 355 (180) 10 - 12
Pizza, thick Wire rack 355 (180) 12 - 14
Starchy side dishes Plate, wire rack 250 (120) 7 - 8 e.g. noodles, potatoes, rice, not suitable are
baked or fried foods such as french fries or
croquettes
Plated meals Plate, wire rack 250 (120) 8 - 15
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