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7.6 Regenerieren
Der Garraum wird mit Dampf und Heissluft beheizt. Das Gargut wird
schonend aufgewärmt und trocknet nicht aus.
Anwendung
Aufwärmen von vorgegarten Speisen und Fertigprodukten
7.7 Profi-Backen
Es erfolgt zunächst eine Dampfphase (Volumenvergrösserung des Backguts,
Benetzung der Oberfläche). Anschliessend folgt automatisch eine Heissluft-
phase.
Anwendung
Brot, Hefegebäck, Blätterteiggebäck (frisch oder tiefgefroren) auf 1 oder
2Auflagen
Temperaturbereich 100–150 °C
Vorschlagswert 120 °C
Auflage 1 bis 5
Regenerieren auf mehreren Auflagen gleichzeitig möglich.
Temperaturbereich 100–230 °C
Vorschlagswert 210 °C
Auflage 2 oder 2 + 4
Gebäck aus Hefe- oder Blätterteig braucht nicht bestrichen zu
werden. Durch das Profi-Backen bildet sich eine schöne glänzende
Kruste.
Das Backgut in den kalten Garraum schieben.
43


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