Rational SelfCookingCenter Applications Manual page 173

Baked goods
proofing
soft bread
rolls
meringue
puff pastry
Muffin
iLC pizza
iLC sweet
baking
iLC danish
iLC pretzel
products
The Proving process is ideal for fresh or frozen yeast or sourdough products.
For baked goods with a browned surface and a soft crust. You can bake bread
rolls such as burger buns, raison, milk or chocolate rolls. The higher humidity
ensures that the products form a crust.
Suitable for meringue-based pastries, such as Italian, Swiss or classic meringue.
For baking puff pastry products, such as sweet and savoury filled pockets and
pies. You will get light and airy and perfectly browned baked products.
Suitable for baking muffins and pound cakes in small moulds.
Suitable for the rolling production of various pizzas in à la carte service. Here you
will work in the iLC view.
Suitable for baking various products in à la carte service. Here you will work with
iLC on a rolling basis.
Load Danish pastries on a rolling basis and bake them fresh when required -
iLevelControl danish makes this possible. Cooking results like in the croissant/
danish process, but with the full flexibility of iLevelControl.
Load pretzel products on a rolling basis and bake them fresh when required -
iLevelControl Pretzel products makes this possible. Cooking results like in the
pretzel products process, but with the full flexibility of iLevelControl.
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