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Baking table
32
Cakes and biscuits Temperature Moisture Cooking time Special notes
(app. in min.)
Apple tart 170 - 190°C / 340 - 375°F 30% 30 - 45
Swiss roll 190 - 210 °C / 375 - 410°F 0 - 30% 7 - 9
Small flaky pastry cakes 180 - 200°C / 355 - 390°F 80 - 100% 15 - 25
Bread (1 kg) ** 200 /165 °C - 390/330 °F * 80 - 100 % 50 - 55
Bread rolls ** 200 - 220°C / 390 - 430°F 80 - 100% 20 - 30
Plaited buns ** 165 - 170°C / 330 - 375°F 30 - 60% 35 - 45 see recipe book
Ring cake (yeast) 160 - 175 °C / 340 - 350°F 30 - 60% 45 - 50
Fruit pie made of yeast dough 160 - 175°C / 340 - 350°F 0 - 30% 40 - 55 see recipe book
Biscuits 160 - 175 °C / 340 - 350°F 0 % 15 - 20
Quiche, fruit tarts 180 - 210 °C / 355 - 410°F 0 - 30% 35 - 45 see recipe book
Sponge cake 160 - 175°C / 340 - 350°F 0 - 30% 50 - 60 see recipe book
Cream puffs 200 - 210°C / 390 - 410°F 0 - 30% 20 - 30
Onion pie 170 - 180 °C / 340 - 355°F 60 - 80% 40 - 50 see recipe book
Note: the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the
steam oven. You can only bake on one level
. Use the second level from bottom.
* Reduce to the second temperature value after15 min.
**Bread and bread rolls can be successfully baked as follows: Preheat at 220 °C / 430°F and 30 % moisture. After placing them in the oven, steam
once or twice. After 5 minutes reduce to 0 % moisture and 190 °C / 375°F.