Regenerating (warming up)
▯In the steam oven, you can generate the optimum climate for warming
▯Use the "Regenerating" mode d to do this.
▯The data refers to portions for one person. You can also warm up large quantities in the unperforated cooking insert. The specified times are lengthened.
Foodstuff | Cooking recep- | Tempera- | Cooking | Remarks | ||
| tacle | ture in °F | time in |
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| (°C) | min. |
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Baguette, bread rolls (frozen) | Rack | 285 | (140) | 8 | - 12 |
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Baguette, bread rolls | Rack | 355 | (180) | 4 | - 8 |
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(from the day before) |
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Vegetables | Plate, rack | 195 | - 212 | 7 | - 10 |
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| (90 - 100) |
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Plate, rack | 250 | (120) | 7 | - 10 | e.g. noodles, potatoes, rice; baked or deep | |
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| fried foods such as french fries or cro- |
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| quettes are not suitable |
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Plated meals | Plate, rack | 250 | (120) | 8 | - 15 |
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Pizza, thick | Rack | 355 | (180) | 8 | - 10 |
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Pizza, thin | Rack | 355 | (180) | 4 | - 6 |
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Raising dough
▯The steam oven offers the ideal climate for raising dough and dough mixtures or dough pieces without drying them out.
▯Use the "Dough proofing" mode V to do this.
▯The bowl need not be covered with a moist cloth. Raising only takes half as much as it used to.
▯The specified dough proofing time is for your orientation only. Raise dough until its volume has doubled.
Foodstuff | Cooking receptacle | Tempera- | Cooking | Remarks |
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| ture in °F | time in |
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| (°C) | min. |
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Dough mixture | Bowl/rack | 100 (38) | 25 - 45 | e.g. yeast dough, |
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| dough |
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