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Combi Steam
The shiny finish on bread, bread rolls and puff pastry is
achieved by cooking it with steam (maximum moisture, low
temperature) in cooking stage 1. Browning takes place with
high moisture and high temperature. The baking will become
dryer with low moisture and high temperature.
Bake pre-baked bread rolls with 90% moisture at the
temperature given by the manufacturer on the packaging.
Notes for baking
Remove the grease filter from the back wall. Otherwise results
can be uneven. (Exception: Fruit tarts, pizza with extra
toppings).
Baking pans
Dark-colored pans conduct heat more quickly to the mixture.
Shiny metal pans reflect heat. Therefore cakes take longer to
bake in these pans.
Universal tray
Thanks to the anti-stick properties of the surface with the
"PerfectClean" finish, the universal tray does not require
greasing before baking.
Parchment paper
Parchment paper is required for:
–
pretzels, the baking soda (or bakers lye) used may
damage the "PerfectClean" surface.
–
batters that may quickly stick due to their high egg white
content, such as biscuits, meringues or macaroons.
Baking
110