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43
Desserts
Other
Lentils
(250 g + 500 ml of water/
9 oz + 1 pint of water)
unperforated 212(100) 100 25- 35
White beans, pre-softened
(250 g + 1 l of water /
9oz + 2pint of water)
unperforated 212(100) 100 55- 65
Food Cooking
container
Temperature
in °F (°C)
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in %
Cooking
time in min.
Observations
Crème brûlée
(130 g / 4½ oz)
unperforated 195(90) 100 40- 45 In soufflé pan, cover with heat-resistant
plastic wrap.
Steamed dumplings /
yeast dumplings
(100 g / 3½ oz apiece)
unperforated 212(100) 100 20- 30 Let the steamed dumplings rise 30min.
before steaming (see "Cooking" chapter).
Flan / Crème caramel
(130 g / 4½ oz)
perforated 195- 205
(90- 95)
100 30- 35 In soufflé pan, cover with heat-resistant
plastic wrap.
Compote unperforated 212(100) 100 15- 25 e.g. apples, pears, rhubarb
Recipe tip: add sugar, vanilla sugar, cinna-
mon or lemon juice.
Rice pudding
(250 g / 9oz of rice +
625 ml / 1.3pint of milk)
unperforated 212(100) 100 35- 45 Recipe tip: add fruits, sugar or cinnamon.
Sweet bake unperforated 355- 390
(180- 200)
0/ 60 20- 40 e.g. semolina, quark or pre-cooked rice
pudding
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
Disinfect (e.g. baby bottles,
canning jars)
Wire rack 212(100) 100 20- 25
Drying fruit or vegetables perforated 175- 210
(80- 100)
0 180- 300 e.g. tomatoes, mushrooms, zucchini,
apples, pears, etc. in thin slices
Eggs, size M (5) perforated 212(100) 100 8- 15
Egg custard
(500g /1lb 2oz)
Glass pan,
wire rack
195(90) 80- 100 25- 30 Cover with heat-resistant plastic wrap.
Semolina dumplings unperforated 195- 205
(90- 95)
100 8- 10
Lasagne unperforated 340- 375
(170- 190)
0/60 35- 60
Soufflé Soufflé pan,
wire rack
355- 390
(180- 200)
60 12- 20
Melting chocolate Heat-resistant
bowl, wire rack
212(100) 100 5- 8 Cover with heat-resistant plastic wrap.
Food Cooking
container
Temperature
in °F (°C)
Humidity
in %
Cooking
time in min.
Observations
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