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Baking Goods Operating mode Stage Temp.
in °F / °C
Humidity
in %
Duration
in
minutes
Short Dough Pastry
Small Pastry Combi Steam with
Convection Bake
365 / 185 50 6
365 / 185 0 10-15
Pan with dry topping Combi Steam with
Convection Bake
395 / 200 85 35
Pan with moist
topping*
Combi Steam with
Convection Bake
1 410 / 210 0 15
2 375 / 190 0 20-30
Baking Tray with
topping
Intensive 340-375 / 170-190 - 35-45
Sourdough
Mixed Rye Bread Combi Steam with
Convection Bake
1 410 / 210 50 5
2 375-410 / 190-210 0 50
Rye Bread* Combi Steam with
Convection Bake
1 410 / 210 60 6
2 410 / 210 0 6
3 310-340 / 155-170 0 60
Strudel dough
Apple Strudel Combi Steam with
Convection Bake
1 85/30 90 7
2 375 / 190 0 35-55
* The appliance must be preheated.
Baking
114
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