Other
Foodstuff | Cooking | Tempera- | Humid- | Cooking | Remarks | |
| receptacle | ture in °F | ity in % | time in |
| |
|
| (°C) |
| min. |
| |
|
|
|
|
|
|
|
Disinfecting | Rack | 212 | (100) | 100 | 20 - 25 |
|
(e.g. baby bottles, jelly jars) |
|
|
|
|
|
|
|
|
|
|
|
| |
Desiccating/drying | Perforated | 175 | - 210 | 0 | 180 - 300 e.g. tomatoes, mushrooms, zucchini, | |
fruit or vegetables |
| (80 - 100) |
|
| apples, pears, etc. in thin slices | |
|
|
|
|
|
|
|
Eggs, size M (5 eggs) | Perforated | 212 | (100) | 100 | 8 - 15 |
|
|
|
|
|
|
|
|
Royal (500 g/1 lb) | Glass mold, | 195 | (90) | 80 - 100 | 25 - 30 | Cover with |
| rack |
|
|
|
|
|
|
|
|
|
|
|
|
'Griessnockerl' | Unperforated | 195 | - 205 | 100 | 8 - 10 |
|
(semolina dumplings) |
| (90 - 95) |
|
|
| |
|
|
|
|
|
|
|
Lasagne | Unperforated | 340 | - 375 | 0 /60 | 35 - 60 |
|
|
| (170 - 190) |
|
|
| |
|
|
|
|
|
|
|
Soufflé | Ramekin, rack | 355 | - 390 | 60 | 12 - 20 |
|
|
| (180 - 200) |
|
|
| |
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|
|
|
Cakes and cookies
▯Using the steam oven, you can prepare your baked items with the optimum humidity:
‒a Convection + 0% Humidity:
moisture can escape in the case of fruit cakes and quiche. This mode corresponds to hot air in the conventional oven.
‒` Convection + 30% Humidity:
mixed cake does not dry out. The intrinsic humidity in a food cannot escape from the oven interior.
‒_ - \ Convection + 60 - 100% Humidity: puff pastry and
▯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.
▯Misting brings additional steam to the food during
baking with Convection + 0% Humidity or with Convection + 30% Humidity when touching the 2 symbol. Use the misting function for example when baking bread at the beginning of the baking time and the bread will increase in volume and will get a crispy crust.
Foodstuff | Cooking | Tempera- | Humid- | Cooking Remarks |
| receptacle | ture in °F | ity in % | time in |
|
| (°C) |
| min. |
|
|
|
|
|
Apple pie | 20 cm spring- | 330 - 350 | 0 | 70 - 80 |
| form tin, rack | (165 - 175) |
|
|
|
|
|
|
|
Bagels | Unperforated | 375 - 410 | 80 - 100 | 20 - 25 |
|
| (190 - 210) |
|
|
|
|
|
|
|
Baguette, prebaked | Rack | 375 - 390 | 0 - 80 | 10 - 15 |
|
| (190 - 200) |
|
|
|
|
|
|
|
Sponge cake base, high | Springform | 320 - 340 | 0 | 30 - 35 |
(6 eggs) |
| (160 - 170) |
|
|
|
|
|
|
|
Jelly roll (2 eggs) | Unperforated | 375 - 410 | 0 - 30 | 8 - 11 |
|
| (190 - 210) |
|
|
|
|
|
|
|
Small flaky pastry cakes and | Unperforated | 375 - 410 | 80 - 100 | 12 - 20 |
cookies |
| (190 - 210) |
|
|
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