Rational SelfCooking Center, Applications Manual

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Muffins
for these products, use
Tortes muffin and timbale moulds
Sponge cakes cake tins
Strudel, filled
baking tray, perforated
Strudel, savory
Christmas stollen baking tray, perforated
Biscuit bases for these products, use
Tray bakes
granite enameled container
Yeast pastries for these products, use
Hamburger buns
baking tray, perforated
Yeast cakes
granite enameled container 1 1/2” (40 mm)
Yeast plait baking tray, perforated
Orange cake
cake tins
Panettone cake tins
Select the integral proving stage for bakery products that need to be left to prove, such as yeast doughs.
As a general rule, the more dough there is, the longer the proving time. You can adjust the proving time in
one-minute increments.
Average baking times: The effective baking time depends on the condition, composition and quantity of
the products and the selected baking and browning level.
Example Quantity Cooking time
Muffins 12 pieces 15 min
Sponge cakes 2.2 lbs. (1 kg) 45 min
Yeast plait 2.2 lbs. (1 kg) 50 min
sweet
baking
Brush your bakery products with egg or egg yolk to increase the browning. If you do, select a lower
browning level.
Simply follow the suggestion from SelfCooking Control
®
. If necessary, select your own desired result
from “light” to “dark”.
Examples recommended accessories setting
light dark
light dark
short long
light dark
light dark
short long
light dark
short long