Instructions for Use

72
Desserts, compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195˚F (90˚C). Remove from heat and let cool to 105˚F (40˚C). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the
appropriate amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids.
After it is done, arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the
refrigerator to cool.
Cakes and baked goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and
consistency of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature
setting. This will provide for more even browning. Use a higher temperature setting the next time, if necessary. DO
NOT overfill the rack or baking pan.
Food Accessories and rack levels Oven mode Temperature Cooking time
Yeast dumplings Baking pan (level 2) Steam 210˚F (100˚C) 20 – 25 min.
Egg custard Mold + wire rack (level 2) Steam 200˚F (93˚C) 15 – 20 min.
Sweet baked items
(such as rice pudding)
Oven-proof dish + wire rack (level 2) Steam conv 350˚F (177˚C) 50 – 60 min.
Rice pudding* Baking pan (level 2) Steam 210˚F (100˚C) 25 – 35 min.
Yogurt Portion-sized jars + wire rack (level 2) Steam 105˚F (40˚C) 300 – 360 min.
Apple compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Pear compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Cherry compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Rhubarb compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
Plum compote Baking pan (level 2) Steam 210˚F (100˚C) 10 – 15 min.
*You can also use the relevant program (see Automatic Programming).
Food
Accessories and rack
levels
Oven mode Temperature Cooking time
CAKE IN MOLDS OR SPRINGFORM PANS
Sponge cake 10-inch tube pan + wire
rack (level 2)
True conv 300˚F (150˚C) 60 – 70 min.
Sponge flan base Ring + wire rack (level 2) True conv 300˚F (150˚C) 30 – 45 min.
Delicate fruit flan, sponge Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 45 – 55 min.
Sponge base (2 eggs) Ring + wire rack (level 2) True conv 375˚F (175˚C) 12 – 16 min.
Sponge flan (6 eggs) Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 25 – 35 min.
Shortcrust pastry base with crust Spring-form cake pan +
wire rack (level 2)
True conv 300˚F (150˚C) 40 – 50 min.
Swiss flan Spring-form cake pan +
wire rack (level 2)
True conv 375˚F (175˚C) 35 – 60 min.