Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Semolina dumplings unperforated 90-95 100 8-10
Lasagne unperforated 170-190 0-60 40-60
Soufflé soufflé dishes / wire rack 175-200 80 12-20
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 spring release cake tin 165-175 0 70-80
Bagels unperforated 190-210 80-100 20-25
Baguette, pre-baked wire rack 190-200 0-80 10-15
Biscuit base, high unperforated 160-170 0 30-35
Swiss roll (2 eggs) unperforated 190-210 0-30 8-11
Small flaky pastry cakes unperforated 190-210 80-100 12-20
Bread rolls (50-100 g each)* unperforated 180-200 80-100 15-25
Bread rolls, pre-baked wire rack 150-170 0 8-15
(use “misting” at the beginning)
Bread (1 kg)* unperforated 1) 210-230 30 15-20
(use “misting” twice at the beginning) 2) 165 0 35-50
Square sponge cake unperforated 160-175 0 25-40
“Gugelhupf”, square fruit pie** unperforated 160-170 0-60 25-45
Yeast dough with 1 kg flour gugelhupf tin 160-170 0-30 40-60
*Bread and bread rolls can be successfully baked as follows: Preheat at 220 °C and 30 % moisture. After placing
them in the oven, use “misting” once or twice. After 5 minutes reduce to 0 % moisture and 190 °C.
**For moist fruit pies (e.g. plum or onion tart) use 0% moisture, for dry toppings (e.g. crumble) use 60 %
moisture.
25
