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Bread rolls (50 - 100 g each -
approx. 1.8 - 3.5 oz.)
Unperforated 355 - 390
(180 - 200)
80 - 100 15 - 25 You can bake bread rolls very well as fol-
lows: Preheat to 430°F (220°C) with
30 % humidity. After placing your items
for baking in the appliance, steam once
to twice and switch back to 0 % and
375°F (190°C) after 5 minutes.
Bread rolls, prebaked Rack 300 - 340
(150 - 170)
0 8 - 15 Steam initially
Bread (1 - 1.5 kg) Unperforated 1) 410 -
445 (210 -
230)
2) 330 (165)
30
0
15 - 20
35 - 50
Steam 2 - 3 times at the beginning
Flat cake made out of cake
mixture
Unperforated 320 - 345
(160 - 175)
0 25 - 40
Bundt cake Bundt pan,
rack
320 - 345
(160 - 175)
30 - 60 35 - 45 Yeast dough from 1 kg (approx. 2 lb) of
flour
Yeast tray bake Unperforated 320 - 340
(160 - 170)
0 - 60 30 - 45 Use 0 % humidity for yeast tray bakes
with a moist topping (e.g. plum cake or
onion tart) and 60 % humidity for a dry
topping (e.g. crumble).
'Hefezopf'
(500 g / approx. 1 lb of flour)
Unperforated 320 - 340
(160 - 170)
60 - 80 25 - 35
Muffins Muffin tray,
rack
340 - 355
(170 - 180)
0 - 30 20 - 30
Macaroons Unperforated 300 - 320
(150 - 160)
0 15 - 20
Cookies Unperforated 300 - 350
(150 - 175)
0 10 - 20
Quiche, tart Quiche form,
rack
375 - 410
(190 - 210)
0 45 - 60
Mixed cake Cake tin/
springform,
rack
320 - 345
(160 - 175)
0 - 30 50 - 60
Small cakes Unperforated 300 - 320
(150 - 160)
0 35 - 45
Cookies Unperforated 300 - 320
(150 - 160)
0 25 - 30
Tarte Tart form,
rack
375 - 410
(190 - 210)
0 - 30 30 - 45
Cream puffs, eclairs Unperforated 355 - 375
(180 - 190)
0 - 30 40 - 45
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks