54
en Tables and tips
Miscellaneous
Baked items
▯With the combi-steam oven, you can always prepare
your baked goods with the optimal humidity:
–a | Hot air and 0% humidity:
When baking fruit flan and quiche, excess
humidity can escape. This operating mode
corresponds to the hot air in the conventional
baking oven.
–` | Hot air and 30% humidity:
Sponge cakes do not dry out. The humidity in the
food cannot escape from the cooking
compartment.
–_ - \ | Hot air + 60–100% humidity:
Puff pastry and yeast-risen pastry are fluffy
inside and crispy outside, with a gloss.
▯If you only bake on one level, use level 2. If you bake
on two levels at the same time, use levels 1and 3.
Slide the unperforated cooking insert into the
second level. If you are using a deep baking tin,
place it on the wire rack that you insert into the first
level.
▯With steam injection - possible in hot air mode (0%
humidity) and humidity level 30% - humidity is fed to
the food abruptly. Among other things, when used
at the beginning of the baking process when baking
bread or leavened cakes, this function ensures
more volume and a crust which is crispier and
shinier.
Compote Unperforated 100 100 20–25 E.g. apples, pears, rhubarb
Recipe tip: Add sugar, vanilla sugar, cinna-
mon or lemon juice.
Rice pudding
(200 g rice + 800 ml milk)
Unperforated 100 100 55–60 Allow to cool down for 10 minutes and stir.
Recipe tip: Add fruit, sugar or cinnamon.
Orange flan Perforated 90 100 40–45
Poached pears Perforated 100 100 45–50
Sweet bake Unperforated 180–200 0/60 20–40 Preheating
E.g. semolina, quark or pre-cooked rice pud-
ding
Sweet soufflé Unperforated 160 0 30 With fruit, chocolate, vanilla
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Sterilising (e.g. baby bottles,
jam jars)
Wire rack 100 100 20–25
Drying fruit or vegetables Perforated 80–100 0 180–300 E.g. thinly sliced tomatoes, mush-
rooms, courgettes, apples, pears,
etc.
Eggs, hard-boiled Perforated 100 100 13–15 Preheating
Eggs, medium Perforated 100 100 7 Preheating
Eggs, soft-boiled Perforated 100 100 4 Preheating
Royale (500 g) Glass dish, wire
rack
90 100 25–30
Semolina dumplings Unperforated 90–95 100 12–15
Hot towels Unperforated 100 100 10–15 Moisten the towels.
Potato gratin (1 kg potatoes) Ovenproof dish,
wire rack
180 30 45–65
Lasagne Unperforated 170–190 30/60 40–55
Soufflé (cheese soufflé) Soufflé dishes,
wire rack
160 0 30
Melting chocolate Heat-resistant
bowl, wire rack
60 100 15–20 Cover with heat-resistant cling film.
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
itor the exact cooking temperature.
Place on the wire rack to cool.
(e.g. plum tart or onion tart), use 0%
dry toppings (e.g. crumble), use 60%
humidity.
