V-ZUG HSL CSTHSLZ60 - Инструкция по эксплуатации - Страница 29

6 GourmetGuide

6.5 

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-prepared portions at optimal temperature and humid-
ity 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 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 

 «Plaited bread», we recommend brushing the shaped dough with egg

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  .

Fill the water tank with fresh water and slot into position in the water tank compart-
ment.

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