Küppersbusch EDG 6600.0, Руководство по обслуживанию

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H3-72-01 55
For internal use only
7.3 Baking like professionals
Recommended oven temperature: 210°C
Area of application: 100°C to 230°C
During the baking like professionals mode the food is firstly vaporised in an initial phase and operation
is then automatically adjusted for the second “hot air phase” subsequent to a steaming period which
depends on the quantity of food in the oven. The baking like professionals operating mode is suitable for:
• any kind of baked products made from yeast dough or sour dough,
• wholegrain bread, rolls made with white flour and yeast gugelhupf as well as
• flaky pastry products
For the baking like professionals operating mode only the stainless steel baking sheet supplied or baking
tins made of glass or porcelain should be used.
7.3.1 Program sequence
1. Filling in water
2. Altitude adjustment
3. Heating with hot air and steam / continued steam heating (steam phase)
4. Continued heating with hot air (hot air phase)
5. Emptying
1. Filling in water
See “1. Filling in water” on page 48.
2. Altitude adjustment
See “2. Altitude adjustment” on page 48.
3. Heating with hot air and steam / continued steam heating (steam phase)
Subsequent to altitude adjustment, the hot air heater will be switched on at full power. When the hot air
heater is switched on, the power of the evaporator heater is automatically reduced in order not to exceed
the fuse-protected power supply of the single-phase appliance operation.
During the steam phase, the hot air heater heats up the oven to a certain temperature and the oven
temperature is regulated by means of an oven temperature sensor.
The production of steam is interrupted if the temperature of steam at the outlet exceeds an empirically
deducted threshold value. If the temperature falls short of this threshold value the evaporator heater will
be re-activated.
The floor heater is not activated during the baking like professionals operating mode.
The water in the evaporator is constantly monitored by the level sensor and if it falls below a certain level
water from the water tank is transported to the evaporator by means of the supply pump.
The period of operation of the steam phase is stipulated and commences after initial actuation of the
climatic sensor. (In trial-and-error tests, this is the period of time in which the best results were achieved
as far as volume, shape and gloss of the baked products is concerned.)