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8 GourmetGuide
8.4 Professional baking
With professional baking , the cold cooking space is heated by a steam
phase (about 10minutes) and a hot air phase, which follows automatically.
This makes yeast and puff pastries light and airy while also forming a nice,
glistening crust. «Proofing» allows you to proof a large batch of dough or pre-
prepared portions at optimal temperature and humidity levels.
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 allow cold air to stream in, extending the steaming 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 baked goods, the higher the temper-
ature. The optimum temperature for bread buns is generally higher than for
a single loaf of bread.
▪ When using «Plaited bread», we recommend brushing the baked goods
with egg beforehand.
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