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Dough proving (leaving to rise)
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
To do this, use the "Hot air + 60% humidity" mode.
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled its
volume.
Quiche, flan Quiche dish
or tin, wire
rack
190 - 210 0 45 - 60
Sponge cake Loaf tin/
springform
cake tin, wire
rack
165 - 170 0 - 30 60 - 65
Small cakes solid 160 0 30
Whirls
(in accordance with
EN60350-1)
solid 165 0 30 - 32 Preheat
Tart Tart dish or
tin, wire rack
190 - 200 0 - 30 30 - 45 E.g. with apples, chocolate, apricots, or savoury
with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN60350-1)
solid 150 0 40 Preheat
Cream puffs, eclairs solid 180 - 190 0 - 30 40 - 45
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Dough mixture (600 g flour) Bowl/wire
rack
38 - 40 60 30 - 45 E.g. yeast dough, natural fermentation starter,
sourdough
52


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