35
OPERATION
ENGLISH
Gourmet Steam Guide
Menu
Weight
Limit
Step
Utensil
Food Temp.
Oven
Level
Remark
Instructions
1 Asparagus
0.2-0.4 kg 0.1 kg Perforated pan
on the wire grill
over the deep
pan (or baking
tray)
Refrigerated
2
Fill the water
tank to the max
line located at
the front of the
tank.
Wash asparagus. Place asparagus in the
perforated pan on the wire grill. Put into
the oven. To catch drippings or fat from
food, place the deep pan (or baking tray)
below the wire grill.
2 Baguette
1 serving
-
* Perforated
baguette pan
on the wire grill
Room
2
Fill the water
tank to the max
line located at
the front of the
tank.
Yields : 2 Loaves
Ingredients
400 g Bread flour
100 g All-purpose flour
300 g Water
10 g Instant yeast
8 g Salt
In a mixing bowl of a stand up mixer, whisk
together the bread flour, all-purpose flour,
yeast and salt. Make sure that the salt and
yeast do not come into direct contact. With
a paddle attachment, slowly add the water.
Then switch to a dough hook and knead
for 8 minutes.
Turn the dough out onto a lightly flour-
dusted countertop. Shape into a ball.
Cover with plastic wrap. Let rest for 30
minutes.
Knead the dough by hand for 1-3 minutes.
Cover the dough and let rest 1 ½ hours.
Decompress the dough by gently indenting
with fingers into the centre of the dough.
Stretch and fold the dough.
Working along the length of the dough,
start from the upper edge of the dough,
pull forward, away from you and then
bring it to the centre. Pull the bottom of the
dough backwards (towards yourself) and
fold to the centre. Do the same for the left
and right side of the dough. Flip the dough
and cover with plastic wrap. Let rest 1
hour.
Divide the dough into two equal portions.
Shape the dough into 6” cylinders. Working
with one piece of dough at a time (keeping
the others covered in plastic wrap), shape
into a rectangle. Working along the length
of the dough, press with three fingers
gently making several indentations into
the dough. Repeat the process; roll the
dough over onto itself three times until
the upper edge meets the lower edge and
creates a deep seam. Seal each turn with
your fingers. Pinch the seam tight and let
rest for about 5 minutes (or until the dough
is relaxed enough to roll) with the seam
facing up. Cover with a towel.
Roll and shape the baguettes to fit a
perforated baguette pan. Place on a
baguette pan, seam side down, and let
rest for about 5 minutes covered with a
towel. Make five cuts on the surface of the
dough. Place a perforated baguette pan on
the wire grill. Put into the oven.
