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54
en Tables and tips
Desserts
Miscellaneous
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking
time
in mins
Comments
Crème brûlée (130 g each) Perforated 90 80 55–65
Steamed dumplings/yeast
dumplings (100 g each)
Unperforated 100 100 20–30 Allow steamed dumplings to rise for
30 minutes before steaming. ~ "Dough
proving (leaving to rise)" on page 56
Flan/crème caramel
(130 g each)
Perforated 90 100 35–40
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.
54


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