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Regenerating (warming up)
▯ In the steam oven, you can generate the optimum
climate for warming ready-cooked meals without
them drying out. Thus, taste and quality are
preserved, and meals taste like freshly prepared.
▯ Use the "Regenerating" mode d to do this.
▯ The data refers to portions for one person. You
can also warm up large quantities in the
unperforated cooking insert. The specified times
are lengthened.
Raising dough
▯ The steam oven offers the ideal climate for raising
dough and dough mixtures or dough pieces
without drying them out.
▯ Use the "Dough proofing" mode V to do this.
▯ The bowl need not be covered with a moist cloth.
Raising only takes half as much as it used to.
▯ The specified dough proofing time is for your
orientation only. Raise dough until its volume has
doubled.
Foodstuff Cooking recep-
tacle
Tempera-
ture in °F
(°C)
Cooking
time in
min.
Remarks
Baguette, bread rolls (frozen) Rack 285 (140) 8 - 12
Baguette, bread rolls
(from the day before)
Rack 355 (180) 4 - 8
Vegetables Plate, rack 195 - 212
(90 - 100)
7 - 10
Starch-based side dishes Plate, rack 250 (120) 7 - 10 e.g. noodles, potatoes, rice; baked or deep
fried foods such as french fries or cro-
quettes are not suitable
Plated meals Plate, rack 250 (120) 8 - 15
Pizza, thick Rack 355 (180) 8 - 10
Pizza, thin Rack 355 (180) 4 - 6
Foodstuff Cooking receptacle Tempera-
ture in °F
(°C)
Cooking
time in
min.
Remarks
Dough mixture Bowl/rack 100 (38) 25 - 45 e.g. yeast dough, self-raising flour and sour
dough