Baking table
Cakes and biscuits | Temperature | Moisture | Cooking time | Special notes |
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Apple tart | 170 - 190 °C / 340 - 375 °F | 30 % | 30 - 45 |
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Swiss roll | 190 - 210 °C / 375 - 410 °F | 0 - 30 % | 7 - 9 |
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Small flaky pastry cakes | 180 - 200 °C / 355 - 390 °F | 80 - 100 % | 15 - 25 |
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Bread (1 kg) ** | 200 /165 °C - 390/330 °F * | 80 - 100 % | 50 - 55 |
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Bread rolls ** | 200 - 220 °C / 390 - 430 °F | 80 - 100 % | 20 - 30 |
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Plaited buns ** | 165 - 170 °C / 330 - 375 °F | 30 - 60 % | 35 - 45 | see recipe book |
Ring cake (yeast) | 160 - 175 °C / 340 - 350 °F | 30 - 60 % | 45 - 50 |
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Fruit pie made of yeast dough | 160 - 175 °C / 340 - 350 °F | 0 - 30 % | 40 - 55 | see recipe book |
Biscuits | 160 - 175 °C / 340 - 350 °F | 0 % | 15 - 20 |
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Quiche, fruit tarts | 180 - 210 °C / 355 - 410 °F | 0 - 30 % | 35 - 45 | see recipe book |
Sponge cake | 160 - 175 °C / 340 - 350 °F | 0 - 30 % | 50 - 60 | see recipe book |
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Cream puffs | 200 - 210 °C / 390 - 410 °F | 0 - 30 % | 20 - 30 |
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Onion pie | 170 - 180 °C / 340 - 355 °F | 60 - 80 % | 40 - 50 | see recipe book |
Note: the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the steam oven. You can only bake on one level. Use the second level from bottom.
* Reduce to the second temperature value after15 min.
**Bread and bread rolls can be successfully baked as follows: Preheat at 220 °C / 430 °F and 30 % moisture. After placing them in the oven, steam once or twice. After 5 minutes reduce to 0 % moisture and 190 °C / 375 °F .
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