... Tips and tricks
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The larger the volume of ready-cooked dishes during the process of regeneration,
the lower the temperature should be set. This will prevent the drying out of the
surface of the food (during the longer period of operation).
The “regenerating“ cooking mode can also be used to conveniently defrost bread
or other starchy foods such as rice or pasta. Meat or fish can only be defrosted
without cooking around the edges by means of “steaming“ at 50 °C.
Tips and tricks for baking like professionals
Let bread, bread rolls or other types of yeast products rise briefly after shaping
them. Usually 5 to 10 minutes are sufficient. The products to be caked can then
be put into the cold oven and baked with the “Baking like professionals” operating
mode.
Biscuits made from a yeast dough or puff pastry which are to be baked using the
“Baking like professionals” operating mode no longer need to be coated (for
example with egg or cream, etc). The baking like professionals mode gives them
a beautiful shiny crust. Thus a plaited bun, too, no longer needs to be coated.
The oven door may not be opened during the steaming phase of the “Baking like
professionals” mode. An inflow of “cold” air would extend the steaming phase
and the bread loaf could be “excessively steamed”. It is then flat and will not have
risen very high.
In order to get a nice crust when using the “baking like professionals” mode, the
basic rule is: the smaller the baked goods, the higher the temperature during the
hot-air phase. Therefore the optimal temperature setting for bread rolls is usually
higher than that for a single loaf of bread.
Tips and tricks for combi steaming
When preparing foods which may spatter, such as meat, poultry, etc., the oven
temperature setting should not exceed 180 °C. Higher temperatures cause more
fat to spatter onto the oven walls, causing clearly-visible dark stains which cannot
be removed.
