Meat In Pastry - Rational SelfCookingCenter Applications Manual

Meat in Pastry

Suitable for all products that are to be prepared in a pastry or salt crust such as Beef
Wellington, ham in a bread crust, fish in puff pastry, or fish in a salt crust.
Preheat
Options
Cooking Parameters
light
rare
Three different moisturing levels can be selected. Moisturing is carried out through the
moisturing nozzle in the ratio 1 second pulse/10 seconds pause.
Level 1: 30 seconds moisturing for products which require some humidity at the beginning,
e.g. yeast pastries, cream puffs, cookies, bread rolls, baguettes, quiches.
Level 2: 60 seconds moisturing for products that require more humidity, e.g. wholemeal
pastries, Danish pastry, brown bread.
Level 3: 90 seconds moisturing for products that require even more humidity, e.g.
wholemeal pastries, strudel, butter croissants.
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Load
Moistening
dark
well done
Set CT Baking
Slow New load
Continue
with transfer