Rational SelfCooking Center, Applications Manual

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proofing
Yeast pastries roasting and baking tray
Rolls roasting and baking tray
Bread dough for these products, use
Yeast dough
roasting and baking tray
Example Quantity Cooking time
Rolls 10 min
Yeast dough 1.1 lbs. (500 g) 35 min
Sourdough 1.7 lbs. (750 g) 45 min
Examples recommended accessories setting
short long
As a general rule, the more dough there is, the longer the proving time. You can also leave different
doughs to rise at the same time. You can adjust the proving time in one-minute increments.
short long
short long
souffle
Chocolate soufflé
Grand Marnier soufflé
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 Cooking time
Soufflé 14 min
Examples setting
Always place your filled soufflé dishes in a stainless steel container and fill the container with cold
water (water bath). Load the two together after preheating.
You can place your soufflé mixture in a buttered and sugared mould and freeze it. You can then take
the mixture directly from the freezer and bake it fresh.
Simply follow the recommendation from SelfCooking Control
®
or select your own desired result from
“light” to “dark”.
light dark
small large