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Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Brioche (500 g flour) unperforated 160-170 60-80 25-35
Muffins wire rack, muffin tin 170-180 0-30 20-30
Macaroons unperforated 150-160 0 15-20
Biscuits unperforated 150-175 0 10-20
Quiche / fruit tart flan tin 190-210 0 45-60
Sponge cake loaf tin / spring release cake tin 160-175 0-30 50-60
Small Cakes unperforated 150-160 0 35-45
Piped biscuits unperforated 150-160 0 25-30
Tart flan tin 190-210 0-30 30-45
Cream puffs / eclairs unperforated 180-190 0-30 40-45
Regenerating (Reheating)
•
Reheat previously prepared dishes without loss of quality. Select the “Regenerating” heating mode.
•
The given values are for dishes reheated on a plate. To regenerate larger amounts use the unperforated
cooking insert. You will need to increase the time.
Dish Cooking insert Temperature Cooking time
in °C in minutes
Baguette, bread rolls ( frozen)* wire rack 140 8-12
Baguette, bread rolls (from the day before) wire rack 140 4-8
Vegetables (on a plate) wire rack 90-100 6-10
Side dishes (pasta, potatoes, rice)** wire rack 120 5-10
Meals on a plate wire rack 120 8-15
*Frozen bread and bread rolls can be successfully baked at 30 % moisture. After placing them in the oven, use
“misting” twice.
**Side dishes: not suitable are baked or deep fried foods like french fries or potato croquettes.
