Bedienungsanleitung Leventi Bakermat MasterMind 2008 (Seite 20 von 34) (Englisch)

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Bake off preparation

8 Bake off preparation

8.1 Brief explanation

Convection

With convection products are prepared in hot dry air.

Combisteaming

With combisteaming product are prepared in hot and hu-

mid air.

8.2 Bake-Off Tips

Preheat

It is important to preheat the oven at around 20° - 40°

Celsius above the baking temperature.

When is the product ready?

A product is only ready when the coloring is right and the

product is internally fully baked. You can achieve this by

setting the right baking temperature.

The colouring of the product is right, but the core is

not fully baked

When the set temperature is too high, the product will

receive its colouring but the inside will not be cooked.

When you increase the baking time then the product will

eventually be internally fully baked but the outside will be

too dark. Therefore it is advised to bake at a lower

temperature, for a longer time, in order to get the right

color and obtain an internally fully baked product.

The product is internally fully baked, but has

insufficient colouring

When the set temperature is too low, the product will be

internally fully baked but the outside will have too little

browning. When you increase the baking time the

product will eventually get its right colour, however the

inside will be overcooked. Therefore it is advised to

increase the baking temperature in order to obtain the

right colouring and have the inside fully baked.

When is the product ready?

A product is ready when the bottom of the product is dry.

Opening the air valve

For the perfect bake the air valve needs to be opened the

last minutes of the bake. This will ensure that the excess

moist in the oven chamber will be removed and the

product will receive a nice crust and browning. When you

have chosen for a Bakermat Mastermind, then the

computer will regulate this for you automatically.

8.3 Baking frozen products

Puff Pastry

When you want to bake products from the freezer then

it is advised to thaw these fully, as this generally results

in the best bake.

When you bake products that can be baked straight from

the freezer, then this will be clearly marked on the

packaging.

Prebaked products/Brown & Serve

These products can be baked in frozen and in thawed

condition.

When you apply a steam injection just after the loading of

the products in the oven you will reduce the baking time,

and will enhance a glazed crust.

These products only need to baked for a short time, as

they are already internally fully baked!

Proved dough

When you want to bake dough then you always need to

let it thaw before you put it in the prover. The core of the

product needs to be thawed.

With cream butter products you need to use low thaw

temperatures, therefore you can use for example a

refrigerator.

There is a continuous development in Bake-Off products.

Therefore it is advisable to ask your supplier of bread

products for a suitable baking advise, they know the

product like no other.

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Leventi Bakermat MasterMind 2008 Seite 20

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