Cakes and Pastries
•
In the steam oven you can only bake on one single level. Place the unperforated cooking insert on the
second level from below. If you use a baking form put it on the wire rack and place the wire rack on the
first level from below.
•
Always leave the grease filter in place during baking.
•
30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but
the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the
food from drying out.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Apple pie, covered, 20 cm spring release cake tin 160-170 0 70-80
Bagels (100 g each) unperforated 190-210 80-100 15-25
Baguette, pre-baked wire rack 190-200 60-100 10-15
Biscuit base, high (6 eggs) spring release cake tin 160-170 0 30-35
Swiss roll (2 eggs) unperforated 210-220 0 6-8
Small flaky pastry cakes unperforated 180-200 80-100 15-25
Bread (1-1.5 kg) unperforated 1) 200 100 15
2) 160-165 0 25-35
Bread rolls (50-100 g each) unperforated 180-200 80-100 15-25
Bread rolls, pre-baked wire rack 170-180 60 8-15
Square sponge cake unperforated 150-160 0 25-30
“Gugelhupf” (yeast dough with 1 kg flour) gugelhupf tin 160-175 30-60 35-45
Brioche (500 g flour) unperforated 150-160 60-80 20-30
Macaroons unperforated 140-150 0 25-35
Muffins muffin tin 170-180 0-30 20-30
Fruit pie made of yeast dough* unperforated 160-170 0-60 30-45
Biscuits unperforated 150-170 0 15-25
Sponge cake loaf tin / spring release cake tin 160-175 0-30 50-70
Small Cakes unperforated 150-160 0 35-45
Piped biscuits unperforated 150-160 0 25-30
Tart flan tin 190-200 0-30 30-45
Quiche / fruit tart flan tin 180-190 0 35-60
Cream puffs / eclairs unperforated 170-180 0-30 40-45
*For moist fruit pies (e.g. plum or onion tart) use 0% moisture, for dry toppings (e.g. crumble) use 60 % moisture.
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