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5 Applications
Monitoring the food probe temperature using the food probe
▸ When the food probe temperature and the cooking space temperature are roughly the
same:
– an acoustic signal is emitted.
– in the display appears: «Food has reached food probe temperature.»
– the meat is cooked. The operation is not cancelled.
– the meat can be left in the appliance for up to an hour.
▸ If the cooking time is accidentally set too short and is up before the food probe tem-
perature has been reached:
– the operation is not cancelled.
– an acoustic signal is emitted.
– in the display appears: «Food has not yet reached food probe temperature. Opera-
tion will continue.».
5.17 Professional baking
With «Professional baking», the steam and drying phases are controlled automatic-
ally. The process is tailored to whatever is being baked. Depending on the application
used, a shiny or rustic crust is produced.
With «Professional baking classical», the settable 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 temperat-
ure. The optimum temperature for bread buns is generally higher than for a single
loaf of bread.
Professional baking comprises the following application areas:
Flour-dusted
«Professional baking flour-dusted» has a longer steam phase at the beginning, which
is followed by a hot air phase. It is particularly suitable for bread loaves and rolls with a
good crust. It is recommended that the appliance be preheated before starting this ap-
plication.
Glazed
«Professional baking glazed» is suitable for baked goods such as plaited bread and
puff pastries that have been glazed with an egg wash or another liquid. The process pre-
vents the egg wash running and gives a shiny finish. It is recommended that the appli-
ance be preheated before starting this application.
Classical
«Professional baking classical» is based on a process that gives pastries, e.g. puff
pastries, a shiny finish, without the need for an egg or other wash. It starts with a cold
cooking space and a steam phase. This is followed by a hot air phase.
The appliance door must not be opened during the steam phase. If the appliance
door is opened while professional baking is running, this will extend the steaming
phase and the bread will be oversteamed. The bread comes out flatter as a result.
Proofing
«Professional baking proofing» allows raw and shaped dough to rise in an ideal con-
trolled atmosphere. The temperature is automatically regulated to the set temperature
and humidity.
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