5 Applications
▸ Select the
«Regeneration» application and confirm with «OK», if required (see
▸ Select the desired application and confirm with «OK».
–
The settings for the application appear in the display.
▸ Set an end time or a delayed start, if required (see page 18).
▸ Set to start later, if required (see page 22).
An estimated average regeneration time is used to calculate the delayed start. Re-
generation can therefore also be ended earlier or later.
▸ Press «Start» to start «RegenerateOmatic».
The operation cannot be extended when regeneration finishes.
5.8
Professional baking
With
«Professional baking», the cold cooking space is heated by a steam phase
(about 10 minutes) and a hot air phase, which follows automatically. This makes yeast
and puff pastries light and airy while also forming a nice, shiny crust.
Professional baking comprises the following applications:
Flour-dusted
«Professional baking Flour-dusted» has a longer steam phase at the beginning, which
is followed by a hot air phase. It is particularly suitable for bread loaves and rolls with a
good crust. It is recommended that the appliance be preheated before starting this oper-
ating mode.
Glazed
«Professional baking Glazed» is suitable for baked goods such as plaited bread and
puff pastries that have been glazed with an egg wash or another liquid. The process pre-
vents the egg wash running and gives a shiny finish. It is recommended that the appli-
ance be preheated before starting this operating mode.
Classical
«Professional baking Classical» is based on a process that gives pastries, e.g. puff
pastries, a shiny finish, without the need for an egg or other wash. It starts with a cold ap-
pliance and a steam phase. This is followed by a hot air phase.
The appliance door must not be opened during the steam phase, as this would al-
low cold air to stream in, extending the steam phase and oversteaming the bread.
The bread would come out flatter as a result.
Proofing
«Professional baking Proofing» allows raw and shaped dough to rise in an ideal atmo-
sphere. The temperature is automatically regulated to the set temperature and humidity.
Tips
▪
With «Professional baking Classical», the settable temperature corresponds to that of
the hot air phase. The temperature during the steam phase is preset.
▪
For a nice, crispy crust: the smaller the item to be baked, the higher the temperature.
The optimal temperature for bread buns is generally higher than for a single loaf of
bread.
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