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Desserts
Miscellaneous
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Crème brûlée (130 g each) solid 90 100 40 - 45 In ramekins, cover with heat-resistant cling film.
Yeast dumplings
(100 g/piece)
solid 100 100 20 - 30 Allow yeast dumplings to rise for 30 minutes
before steaming (see section entitled 'Dough
proving').
Crème caramel (130 g each) Perforated 90 - 95 100 30 - 35 In ramekins, cover with heat-resistant cling film.
Compote solid 100 100 15 - 25 E.g. apples, pears, rhubarb
Recipe tip: Add sugar, vanilla sugar, cinnamon
or lemon juice.
Rice pudding
(250 g rice + 625 ml milk)
solid 100 100 35 - 45 Recipe tip: Add fruit, sugar or cinnamon.
Sweet bake solid 180 - 200 0 / 60 20 - 40 E.g. semolina, quark or pre-cooked rice pudding
Food Cooking con-
tainer
Tempera-
ture in °C
Humid-
ity in %
Cooking
time in
min.
Comments
Sterilising (e.g. baby bot-
tles, jam jars)
Wire rack 100 100 20 - 25
Drying fruit or vegetables Perforated 80 - 100 0 180 - 300 E.g. thinly sliced tomatoes, mushrooms, cour-
gettes, apples, pears, etc.
Eggs, medium (x 5) Perforated 100 100 8 - 15
Royale (500 g) Glass dish,
wire rack
90 80 - 100 25 - 30 Cover with heat-resistant cling film.
Semolina dumplings solid 90 - 95 100 8 - 10
Lasagne solid 170 - 190 0 /60 35 - 60
Soufflé Ramekins,
wire rack
180 - 200 60 12 - 20
Melting chocolate Heat-resist-
ant bowl, wire
rack
100 100 5 - 8 Cover with heat-resistant cling film.
39


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