... Cooking and baking
23
Baking like professionals
Press the
button three times
The clear text display indicates “Baking like professionals“.
In the case of “Baking like professionals” the food is placed in a cold oven, which
has not been pre-heated. When the process is started the food is dampened with
steam in a first phase (also termed misting), and then automatically adapted to the
second phase - the hot air phase - in a steaming period which depends on the
quantity of food contained in the oven.
The operating mode “Baking like professionals” is suitable for yeast or sour dough
products of any kind, whether wholemeal bread, small wheat bread rolls or a
yeast dough gugelhupf. This operating mode is also suitable for certain puff pastry
products, such as stuffed puff pastries or any type of simple puff pastries. Pretzels,
too, can be made with this mode. These may be either fresh or deep-frozen (but
not pre-baked).
The baked products no longer have to be coated (i.e. with egg, cream etc.). The
steam ensures a beautiful shiny crust. The baked products rise very well and are
pleasantly moist inside. Bread, cakes, biscuits or pastries baked with the “Baking
like professionals” mode keep fresh for much longer than customary baking
products.
When using the “Baking like professionals” operating mode, only the original
stainless steel baking tray supplied or baking moulds made of glass or porcelain
should be used. Baking moulds made of sheet steel are not suitable for this mode
due to corrosion caused by steam. Baking trays or baking moulds can be lined
with greaseproof baking paper just like before.
Using the “Baking like professionals” mode several times in a row will not produce
the same good results. The appliance must cool down after each batch until the
“residual heat” indication in the clear text display switches off. This is necessary
for a new steam phase to produce good results.
• Suggested oven temperature: 210 °C
• Application range: 100 to 230 °C
