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en Tables and tips
Dough proving (leaving to rise)
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
To do this, use the V "Dough proving" operating
mode.
With this operating mode, no preheating is
necessary.
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled in
volume.
Sponge cake Loaf tin/
springform
cake tin, wire
rack
165–170 0–30 50–75
Small cakes
(in accordance with
EN 60350-1)
Unperforated
– level 2
160 0 25–30 Preheat
Perforated –
level 1
Unperforated
– level 3
150 0 30–35
Pastry strips
(in accordance with
EN 60350-1)
Unperforated
– level 2
140 0 50 Preheat
Perforated –
level 1
Unperforated
– level 3
140 0 50
Tart Tart dish or
tin, wire rack
190–200 0–30 30–45 E.g. with apples, chocolate, apricots, or
savoury with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN 60350-1)
Unperforated 150 0 40 Preheat
Cream puffs, eclairs Unperforated 180–190 0–30 40–45
Food Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food Cooking con-
tainer
Tempera-
ture in °C
Type of
heating
Cooking
time in mins
Comments
Dough mixture – pizza Bowl /
wire rack
38 V25 E.g. yeast dough, natural fermentation
starter, sourdough
Dough mixture – bread Bowl /
wire rack
45 V40
Dough mixture – brioche Bowl /
wire rack
45 V55
56


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