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en Tables and tips
Dough proving (leaving to rise)
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
To do this, use the V "Dough proving" operating
mode.
With this operating mode, no preheating is
necessary.
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled in
volume.
Regenerating (reheating)
The combi-steam oven creates the perfect
environment for reheating cooked food without
drying it out. The flavour and quality are virtually
indistinguishable from food that has been freshly
prepared.
To use this function, select "Reheat" mode d.
Do not cover the food. Do not use aluminium foil or
clingfilm.
The figures listed are for portions for one person.
Larger quantities of food can also be warmed up in
the unperforated cooking insert; you will need to
cook the food for longer than the times specified in
the table.
Tart Tart dish or
tin, wire rack
190–200 0–30 30–45 E.g. with apples, chocolate, apricots, or
savoury with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN 60350-1)
Unperforated 150 0 40 Preheat
Cream puffs, eclairs Unperforated 180–190 0–30 40–45
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food Cooking
container
Tempera-
ture in °C
Type of
heating
Cooking
time in mins
Comments
Dough mixture – pizza Bowl /
wire rack
38 V25 E.g. yeast dough, natural fermentation
starter, sourdough
Dough mixture – bread Bowl /
wire rack
45 V40
Dough mixture – brioche Bowl /
wire rack
45 V55
Food Cooking
container
Tempera-
ture in °C
Type of
heating
Cooking time
in mins
Comments
Baguette, bread rolls (frozen) Wire rack 140 d10–15
Baguette, bread rolls (from pre-
vious day)
Wire rack 180 d4–7
Roasts, sliced (150 g/slice) Unperforated 120 d15–20 Finger-thick slices, do not pile them
on top of one another; add sauce to
the cooking container to make the
roast more succulent.
Vegetables Dish, wire
rack
120 d10–12 Do not preheat.
Pizza (from the previous day,
not deep-frozen)
Wire rack 180 d8–10
57
Tables and tips en
Defrosting
In the combi-steam oven, you defrost frozen food
gently and faster than in the refrigerator and more
evenly than in the microwave.
To do this, use the W "Defrost" operating mode.
With this operating mode, no preheating is
necessary.
The defrosting times specified are intended as a
guide only. The defrosting time depends on the
size, weight and shape of the frozen food: Freeze
your food flat and in individual pieces. This will
reduce the defrosting time.
Remove the food from the packaging before
defrosting.
Only defrost the quantity that you need right away.
Remember: Food that has been defrosted may not
keep for as long as fresh food and it will spoil more
quickly. Prepare defrosted food immediately and
cook it thoroughly.
After half of the defrosting time, turn fish or meat or
separate pieces of frozen food, such as berries or
pieces of meat. Fish does not need to be fully
defrosted; it is sufficient to defrost it until the
surface is soft enough for seasoning/spices to
stick.
mWarning – Health risk!
When defrosting food from animal sources, you must
remove the liquid that escapes during defrosting. It
must never come into contact with other food. Bacteria
could be transferred.
Slide the unperforated cooking insert under the food.
Pour away the liquid that collects in the dish or tray as
the meat and poultry defrosts. Then clean the sink and
rinse it with plenty of water. Clean the cooking insert in
hot soapy water or in the dishwasher.
After defrosting, operate the combi-steam oven for
15minutes using hot air at 180°C.
Starchy side dishes Dish, wire
rack
120 d8–12 E.g. pasta, quartered potatoes, rice;
baked or fried food such as chips or
croquettes are not suitable
Plated meals Dish, wire
rack
120 d15–20
Food Cooking
container
Tempera-
ture in °C
Type of
heating
Cooking time
in mins
Comments
Food Cooking
container
Temperature
in °C
Type of
heating
Cooking time
in mins
Comments
Berries (300 g) Perforated 45–50 W6–8
Roasts (1–1.5 kg) Perforated 45–50 W90–120
Fish fillet (150g/piece) Perforated 45–50 W15–20
Vegetables (400g) Perforated 45–50 W10–12
Goulash (600g) Perforated 45–50 W40–55
Chicken (1kg) Perforated 45–50 W60–70
Chicken thighs (400g each) Perforated 45–50 W40–50
57

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