… Tips and tricks
73
Regenerating
Food that is to be regenerated using the
operating mode can be portioned up
directly on heat-proof plates (e.g. porcelain, suitable glass, but not plastic).
With this operating mode, it is not necessary to cover food over. During regenerating,
steam is added and so the food cannot dry out.
The bulkier the food when cooked, the lower the cooking space temperature should
be in order to prevent a slight drying-out effect on the surface (through the longer cook-
ing time).
Bread and other starchy foods, such as rice or pasta, can be easily defrosted using
the
mode.
Professional baking
Allow bread, bread buns and other yeast cakes and pastries to proof briefly after form-
ing into shape. 10 minutes is usually sufficient. Place the dough on the original baking
tray, put it into the unheated cooking space and bake using the
mode.
Yeast and puff pastries to be baked using the professional baking mode do not need
to be brushed with e.g. egg yolk, cream, etc. A nice, shiny crust is formed during
professional baking.
The appliance door should not be opened during the steaming phase. The streaming
in of cold air will prolong the steaming phase and the bread can be oversteamed.
The bread will come out flatter.
For a nice, crispy crust, follow the basic rule: the smaller the item to be baked, the
higher the temperature should be during the hot air phase. Thus the optimum baking
temperature for bread buns is generally higher than for a single loaf of bread.
Meat and fish should be defrosted at very low temperatures, e.g.
50 °C,
to prevent the food cooking at the edges.
