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Baking goods Operating mode Stage Temp.
in °F / °C
Moisture
Level in %
Duration
in
minutes
Yeast dough
Herb Rolls Combi Steam with
Convection Bake
1 310 / 155 90 9
2 395 / 200 0 15-25
Multi-grain Rolls Combi Steam with
Convection Bake
1 310 / 155 90 9
2 410 / 210 0 20-30
Pizza Intensive 350-400 / 175-205 - 35
Yeast dough
Stollen Combi Steam with
Convection Bake
1 300 / 150 100 30
2 265-320 / 130-160 0 30
Streusel Cake Combi Steam with
Convection Bake
1 85 / 30 100 30
2 320 / 160 90 25
3 265-355 / 130-180 0 10
Sweet Rolls Combi Steam with
Surround
1 105 / 40 100 8
2 125 / 50 100 2
3 395 / 200 50 10
4 395 / 200 0 8-13
Whole Grain Bread Combi Steam with
Convection Bake
1 105 / 40 100 8
2 125 / 50 100 4
3 410 / 210 50 6
4 190-215 0 30
White Bread Combi Steam with
Convection Bake
1 105 / 40 100 8
2 125 / 50 100 4
3 410 / 210 50 6
4 340-410 / 170-210 0 30
Wheat Rolls Combi Steam with
Convection Bake
1 310 / 155 90 9
2 395 / 200 0 20-30
Wheat Bread Combi Steam with
Convection Bake
1 105 / 40 100 8
2 125 / 50 100 4
3 410 / 210 50 6
4 355-430 / 180-220 0 30
Baking
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