Combi F-180 Operations Instructions download pdf (Page 104)

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

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Combi F-180 Operations Instructions Page 104