Product Manual

7 GourmetGuide

▸ To start BakeOmatic, select .

– Depending on the application, the cooking space may be preheated

first; when the temperature is reached, an acoustic signal is emitted.

– The following appears in the display: «Introduce food. Select to con-

tinue.».

▸ Put the food at the appropriate level.

▸ To confirm the message, select .

– The following appears in the display: « is being determined.».

– The countdown to the time remaining appears in the display and in the

digital display.

The appliance door must not be opened whilst the duration is being

determined. Otherwise, the optimal duration and temperature will not

be calculated correctly.

7.5 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-pre-

pared 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 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.