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6 GourmetGuide
When used for frozen products, the approximate duration indicated on the pack-
aging must be selected instead of the degree of browning. Frozen products are
prepared in a variety of ways.
Duration
When BakeOmatic starts, sensors determine the optimum duration. The effective duration
is displayed after about 10–15 minutes.
Before starting, the cooking space must have cooled down and be dry in order to
determine the optimum duration.
The appliance door must not be opened whilst the duration is being determined.
Preheating
In the case of the
first. Put the food in after preheating has ended.
Selecting and starting BakeOmatic
The filled water tank must be in position in the water tank compartment.
A delayed start is only possible for applications where preheating is not required
and is only suitable for food that does not need to be refrigerated or to rise.
▸ If the appliance is switched off: first press the adjusting knob.
▸ Press the
touch button.
▸ Select
.
▸ Select the desired application.
▸ Select the degree of browning or, for frozen products, the appropriate time indicated
on the packaging.
– The BakeOmatic settings are displayed.
▸ Set an end time or delayed start, if required.
▸ To start BakeOmatic, select .
– Depending on the application, the cooking space may be preheated first.
– An acoustic signal is emitted and in the display appears: «Introduce food. Select
to continue.».
▸ Put the food at the appropriate level.
▸ To confirm the message, select
– The following appears in the display: «
– The countdown to the time remaining appears in the display and in the digital dis-
play.
The appliance door must not be opened whilst the duration is being determined.
Otherwise, the optimal duration and temperature will not be calculated correctly.
6.5
Professional baking
With
professional baking, the cold cooking space is heated by a steam phase (about
10 minutes) and a hot air phase, which follows automatically. This makes yeast and puff
pastries light and airy while also forming a nice, shiny crust. «Proofing» allows you to
proof a large batch of dough or pre-prepared portions at optimal temperature and humid-
ity levels.
28
«Flan» food group, after starting, separate preheating takes place
.
is being determined.».
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