… Cooking, baking and roasting
21
Professional baking
In the professional baking mode, the food is placed in the cold, unheated cooking
space. In phase one, the food is steamed and then – the length of time depending on
the quantity of food – phase two, i.e. the hot air phase, comes on automatically.
Baking large loaves of bread using white, wholewheat or wholemeal flour and
yeast or sour dough at 190 °C to 210 °C
A
Place the bread dough on the original baking tray or in a suitable, rust-proof
baking dish (made of glass, ceramic, silicon, etc.).
Baking bread buns using white, wholewheat or wholemeal flour and yeast or sour
dough at 190 °C to 210 °C
A
Place the bread buns on the original baking tray. Baking paper can be used
as normal.
Baking gugelhopf (ring cake) and savarin (yeast cake), etc. at 190 °C to 210 °C
A
Place the prepared dough on the original baking tray or in a suitable, rust-proof
baking dish (made of glass, ceramic, silicon, etc.).
Baking puff pastry, with or without a filling, fresh or deep frozen, at 190 °C to
210 °C
A
Place the puff pastry on the original baking tray – do not brush the top of the
puff pastry.
A
Press the
button 3×.
– Recommended cooking space temperature: 210 °C
Range: 100 °C to 230 °C
It is not possible to achieve consistently good results if the professional baking
operating mode is used several times in succession. The cooking space must
be allowed to cool down between two professional baking sessions. Only so
is another successful steaming phase possible.
To cool the cooking space down faster:
A
Leave the appliance door open.
A
Select
at 30 °C.
A
Do not start the professional baking again until
appears in the
temperature display (after 30 minutes).
