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Professional baking has the following range of uses:
Bread
Plaited bread
Puff pastry
Proofing
The appliance door must not be opened during the steam phase, as this would al-
low cold air to stream in, extending the steam phase and oversteaming the bread.
The bread would come out flatter as a result.
Tips
▪ Allow bread, bread buns and other yeast pastries to proof for about 15 minutes after
forming into shape. Place on a stainless steel tray, which has been lined with baking
paper, put it into the cold cooking space and bake.
▪ The adjustable temperature corresponds to that of the hot air phase. The temperature
during the steam phase is preset.
▪ For a nice, crispy crust: the smaller the item to be baked, the higher the temperature.
The optimum temperature for bread buns is generally higher than for a single loaf of
bread.
▪ When using
wash.
Selecting and starting professional baking
▸ Put in the food.
▸ If the appliance is switched off, first press the adjusting knob.
▸ Press the
touch button.
▸ Select
.
▸ Select the desired application.
– The operating mode settings are displayed.
▸ Set the temperature, duration and, if necessary, an end time or delayed start and con-
firm.
▸ To start
professional baking, select .
The filled water tank must be in position in the water tank compartment.
6.6
Soft roasting
How it functions
The
soft roasting function allows high-quality cuts of meat to be prepared gently. You
can select exactly when the cooking process is complete, irrespective of the weight and
thickness of the meat. The temperature is automatically regulated.
The cooking time can be set to between 2½ and 4½ hours for
seared» or between 1½ and 2½ hours for
Tips for an optimal result
▪ Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪ Weight of meat:
– Soft roasting seared: 500–2000 g
– Soft roasting with steam: 500–1500 g
«Plaited bread», we recommend brushing the shaped dough with egg
«Soft roasting with steam».
6 GourmetGuide
«Soft roasting
29
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