Siemens CS858GR.6S Instruction Manual page 43

Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries)
get a more crispy crust and a more glossy surface if
baked with the steam assist mode. The baked item
does not dry out as much.
Steam-assisted baking is only possible on one level.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
position:
Level 1
■
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
Universal pan: Level 3
■
Baking tray: Level 1
Baking tins/dishes on the wire rack
■
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Dish
Cakes in tins
Sponge cake, simple
Sponge cake, simple
* Preheat
** Preheat for 5 mins., do not use quick heat function
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Tested for you in our cooking studio
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
on the amount and consistency of the dough/mixture.
For this reason, the table specifies setting ranges. Try
using the lower values to start with. A lower temperature
will result in more even browning. You can use a higher
setting next time if necessary.
Baking times cannot be reduced by using higher
Note:
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
: 4D hot air
■
% Top/bottom heating
■
& Intensive heat
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi- Heating
tion function
1
%
1
:
Tempera- Steam in- Cooking
ture in °C tensity time in
mins.
150-170 - 55-70
150-160 1 50-70
en
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