V-ZUG Combair-Steam N, Руководство по эксплуатации

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… Tips and tricks
65
Professional baking
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After shaping, allow bread, bread rolls and other yeast cakes and pastries
to proof briefly. 10 minutes is usually sufficient. Place the formed dough
into a suitable baking tin or sheet lined with baking paper and then put it
into the unheated cooking space and bake using the
operating mode.
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A nice, shiny crust is formed during professional baking. Yeast pastries
and puff pastries do not need to be brushed with egg yolk or cream.
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Do not open the appliance door during the steaming phase as cold air will
stream in, which will prolong the steaming phase and cause the bread to
be oversteamed. The bread will come out flatter.
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For a nice, crispy crust: the smaller the item to be baked, the higher the
temperature should be during the hot air phase. The optimum baking tem-
perature for bread buns is generally higher than for a single loaf of bread.
Hot air + steaming +
Through the condensation of steam, the transfer of energy to the food is more
efficient than with baking with hot air. This speeds up the cooking process.
The food retains its own moisture and delicate parts do not burn so quickly.
This operating mode is particularly suitable for food with a crunchy top, e.g.
gratins, braised meat, frozen ready-made products such as spring rolls, po-
tato products, etc.
A
Press the button to deactivate steam.
– The symbol goes out.
A
Press the button to activate steam.
– The symbol illuminates.