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44
Baked goods
▯ Using the steam oven, you can always prepare your
baked items with the optimum humidity:
‒ a | Hot air + 0% humidity:
surplus liquid can escape in the case of fruit
cakes and quiche. This mode corresponds to hot
air in the conventional oven.
‒ ` | Hot air + 30% humidity:
Mixed cake does not dry out. The intrinsic
humidity in a foodstuff cannot escape from the
oven interior.
‒ _ - \ | Hot air + 60- 100% humidity:
Puff pastry and yeast-risen pastries become
looser on the inside and crispy on the outside
with a gloss.
▯ You can only bake on one level in the steam oven.
Insert the unperforated cooking insert into the
second level from below. When using a high baking
form, place it on the rack, which you then insert in
the first level from below.
▯ Also when baking, leave the grease filter in the
appliance.
Foodstuff Cooking
receptacle
Temperature
in °F (°C)
Humidity
in %
Cooking
time in
min.
Remarks
Apple pie 20 cm spring-
form tin, rack
320- 340
(160- 170)
070- 80
Bagels (100 g/3.5oz. each) Unperforated 375- 410
(190- 210)
80/100 20- 25
Baguette, prebaked Rack 375- 390
(190- 200)
60/100 10- 15
Sponge cake base, high
(6 eggs)
Springform 320- 340
(160- 170)
030- 35
Jelly roll (2eggs) Unperforated 410- 430
(210- 220)
0/30 6- 8
Small flaky pastry cakes and
cookies
Unperforated 355- 390
(180- 200)
80/100 15- 25
Bread rolls (50- 100 g /1.8-
3.5oz.each)
Unperforated 355- 390
(180- 200)
80/100 15- 25
Bread rolls, prebaked Rack 340- 355
(170- 180)
60 8- 15
Bread (1- 1.5 kg) Unperforated 1) 390(200)
2) 320- 330
(160- 165)
100
0
15
25- 35
Flat cake made out of cake
mixture
Unperforated 300- 320
(150- 160)
025- 30
Bundt cake
(yeast dough from 1 kg/2lb
of flour)
Bundt pan 320- 345
(160- 175)
30/60 35- 45
Yeast tray bake Unperforated 320- 340
(160- 170)
30/60 30- 45 Use 30% humidity for yeast tray bakes with
a moist topping (e.g. plum cake or onion
tart) and 60% humidity for a dry topping
(e.g. crumble).
'Hefezopf' (500 g/1lb of
flour)
Unperforated 300- 320
(150- 160)
60/80 20- 30
Muffins Muffin tray,
rack
340- 355
(170- 180)
0/30 20- 30
Macaroons Unperforated 285- 300
(140- 150)
025- 35
Cookies Unperforated 300- 340
(150- 170)
015- 25
Quiche, tart Quiche form,
rack
355- 375
(180- 190)
035- 60
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