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Inser t the unper forated cooking container into the second level from below. When using a high baking tin, place it on the wire rack , which you then inser t in the fir st level from below. . Alway s leave the grease filter in place when baking. Food Cooking container Tempera-Humid-Cooking Remarks ture in °C ity in % time in min. Apple pie 20 cm spring release 160 - 170 0 70 - 80 cake tin, wire rack 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 160 - 170 0 30 - 35 cake tin 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) 200 100 15 2) 160 - 165 0 25 - 35 Square sponge cake Unperforated 150 - 160 0 25 - 30 "Gugelhupf" Gugelhupf tin 160 - 175 30/60 35 - 45 (yeast dough from 1 kg of flour) Food Cooking container Temperature in °C Humidity in % Cooking time in min. Remarks 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 Regenerating (reheating) . In the steam oven, you can generate the optimum . The data refer s to por tions for one per son. You climate for heating ready -cooked meals without can also warm up large quantities in the them dr ying out. Thus, t aste and quality are unper forated cooking cont ainer. The specified preser ved, and meals taste like freshly prepared. times are lengthened. . Use the "Regenerating" mode d to do this. Food Cooking container Temperature in °C Cooking time in min. Remarks Baguette, bread rolls (frozen) Wire rack 140 8 - 12 Baguette, bread rolls (from the day before) Wire rack 180 4 - 8 Vegetables Plate, wire rack 90 - 100 7 - 10 Starch-based side dishes Plate, wire rack 120 7 - 10 e.g. pasta, potatoes, rice; baked or deep fried food such as french fries or croquettes are not suitable Plated meals Plate, wire rack 120 8 - 15 Pizza, deep-pan Wire rack 180 8 - 10 Pizza, thin base Wire rack 180 4 - 6 Raising dough . The steam oven offers the ideal climate for raising . It is not necessary to cover the bowl with a moist dough and dough mixtures or dough pieces cloth. Raising only takes half as much time as it without drying them out. used to. . Use the "Dough proofing" mode V to do this. . The specified dough proofing time is a recommendation only. Raise dough until its volume has doubled. Food Cooking container Temperature in °C Cooking time in Remarks min. Dough mixture Bowl/wire rack 38 25 - 45 e.g. yeast dough, baking ferment and sour dough Defros ting . In the steam oven you can gently and evenly defrost deep frozen food faster than at room temperature. . Use the "Defrosting" mode W to do this. . The specified defrosting times are only a recommendation. The time it takes to defrost depends on the size and weight of the frozen food: freeze your food flatly or individually. This shortens the defrosting time. . Remove the packaging before defrosting. . Defrost only the quantity you need for preparation. . Remember: once defrosted, food will not keep for as long and spoils more quickly than fresh food. Immediately process defrosted food and cook it thoroughly. . After half of the defrosting time, turn meat or fish over. Separate frozen pieces of food such as berries or bits of meat. It is not necessary to fully defrost fish. It will be sufficiently thawed if the tissue is soft enough to absorb the spices. m Health risk! When defrosting food from animal sources, you must remove the liquid that escapes during defrosting. It must never come into contact with other food. Bacteria could be transferred. Slide the unperforated cooking container underneath the food. Pour away the collected thawing liquid from meat and poultry. Then clean the sink and rinse with plenty of water. Clean the cooking container in hot soapy solution or in a dishwasher. After defrosting, operate the steam oven for 15 minutes using Hot air at 180°C. Food Cooking con-Tempera-Heating Cooking Remarks tainer ture in °C mode time in min. Berries (300 g) Perforated 40 - 45 W 3 - 4 Roast (1,000 g) Perforated 40 - 45 W 45 - 60* Fish fillet (150 g each) Perforated 40 - 45 W 5 - 10* Vegetables (400 g) Perforated 40 - 45 W 5 - 7 G...

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