IBT STIR Manual page 10

White bread 1000 g
Leave to stand temp.
Steam
1 minute
10 minutes
9 minutes
5-10 minutes
25-30 minutes total
Ciabatta round loaf 1000 g (baked on baking foil)
Leave to stand temp.
3-5 min before loading
Steam
15 minutes
20 minutes
10 minutes
45 minutes total
Split rolls 60g (1x15 pcs.)
Leave to stand temp.
Steam
5 minutes
5,5 minutes
2,5 minutes
13 minutes total
Energy consumption (only baking): 480Wh
Rolls (2x15 pcs.)
Leave to stand temp.
Steam
3 minutes
5 minutes
6 minutes
14 minutes total
220°C
at 240°C; extractor closed
at 240°C; extractor open
at 220°C; extractor closed
at 240°C; extractor open
(usually classic 45 min)
260°C
290°C
pre-steaming before loading/after loading full steaming
at 290°C; extractor closed
Core temperature after 15 min 94°C (usually classic 74°C)
at 210°C; extractor open
at 260°C; extractor open
(usually classic 60 min)
upper heat 240°C/lower heat 230°C
carefully several times after loading
upper heat 260°C/lower heat 220°C; extractor open
upper heat 230°C/lower heat 220°C; extractor closed
upper heat 215°C/lower heat 220°C; extractor open
upper heat/lower heat 240°C
2x5 s
upper heat 250°C/lower heat 250°C; extractor open
upper heat 230°C/lower heat 230°C; extractor closed
upper heat 215°C/lower heat 220°C; extractor closed
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