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Baked items
Using the steam oven, you can prepare your baked
items with the optimum humidity:
a | Hot air + 0% humidity:
moisture 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 food 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 container into the
second level from below. When using a high baking
tin, place it on the wire rack, which you then insert
in the first level from below.
Always leave the grease filter in place when baking.
Food Cooking container Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Remarks
Apple pie 20 cm spring release
cake tin, wire rack
160 - 170 0 70 - 80
Bagels (100 g each) Unperforated 190 - 210 80/100 20 - 25
Baguette, pre-baked Wire rack 190 - 200 60/100 10 - 15
Biscuit base, high (6 eggs) Spring release
cake tin
160 - 170 0 30 - 35
Swiss roll (2 eggs) Unperforated 210 - 220 0/30 6 - 8
Small flaky pastry cakes Unperforated 180 - 200 80/100 15 - 25
Bread rolls (50 - 100 g each) Unperforated 180 - 200 80/100 15 - 25
Bread rolls, pre-baked Wire rack 170 - 180 60 8 - 15
Bread (1 - 1.5 kg) Unperforated 1) 200
2) 160 - 165
100
0
15
25 - 35
Square sponge cake Unperforated 150 - 160 0 25 - 30
"Gugelhupf"
(yeast dough from
1 kg of flour)
Gugelhupf tin 160 - 175 30/60 35 - 45
Yeast tray bake Unperforated 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).
Brioche (500 g of flour) Unperforated 150 - 160 60/80 20 - 30
Muffins Muffin tray, wire rack 170 - 180 0/30 20 - 30
Macaroons Unperforated 140 - 150 0 25 - 35
Biscuits Unperforated 150 - 170 0 15 - 25
Quiche, tart Flan tin, wire rack 180 - 190 0 35 - 60
Sponge cake Cake tin/spring
release cake tin,
wire rack
160 - 175 30 50 - 60
Small cakes Unperforated 150 - 160 0 35 - 45
Piped biscuits Unperforated 150 - 160 0 25 - 30
Tart Flan tin, wire rack 190 - 210 0/30 30 - 45
Cream puffs, eclairs Unperforated 170 - 180 0/30 40 - 45
40


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