Loading ...
Loading ...
Loading ...
Page. 73
Proofing dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
Frozen products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
Food Weight
Accessories and rack
levels
Temperature Cooking time
Yeast dough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Sourdough 2 lbs. (1 kg) Bowl + wire rack 100˚F (38˚C) 20 – 30 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
Yeast dough Perforated (level 3) + Baking pan (level 1) Steam 210˚F (100˚C) 30 – 45 min.
Sourdough Perforated (level 3) + Baking pan (level 1) Steam 210˚F (100˚C) 40 – 50 min.
Food Accessories and rack levels Oven mode Temperature Cooking time
French fries Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 25 – 35 min.
Croquettes Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 18 – 22 min.
Thinly sliced fried potatoes Baking pan + parchment paper
(level 2)
True conv 3350˚F (177˚C) 25 – 30 min.
Pasta, fresh, refrigerated* Baking pan + parchment paper
(level 2)
Steam 210˚F (100˚C) 5 – 10 min.
Lasagna, frozen Baking pan + wire rack (level 2) Steam conv 375˚F (190˚C) 35 – 55 min.
Pizza, thin crust Baking pan + wire rack (level 2) True conv 3350˚F (177˚C) 15 – 23 min.
Pizza, deep dish Baking pan + wire rack (level 2) True conv 350˚F (177˚C) 18 – 25 min.
Pizza, French bread Baking pan + wire rack (level 2) True conv 350˚F (177˚C) 18 – 22 min.
Chilled pizza Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2) True conv 350˚F (177˚C) 15 – 20 min.
Pretzels, frozen Baking pan + parchment paper
(level 2)
True conv 350˚F (177˚C) 18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment paper
(level 2)
True conv 300˚F (150˚C) 18 – 22 min.
Strudel, frozen Baking pan + parchment paper
(level 2)
Steam conv 350˚F (177˚C) 45 – 60 min.
Fish sticks Baking pan + parchment paper
(level 2)
True conv 400˚F (205˚C) 20 – 24 min.
Whole fish Perforated (level 3) + Baking pan
(level 1)
Steam 210˚F (100˚C) 20 – 25 min.
*Add a little liquid
Loading ...
Loading ...
Loading ...