Rational SelfCookingCenter - Page 223

Baked Goods
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Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Baguette
4x 2 pc. 6x 3 pc. 6x 6 pc. 10x 3 pc. 10x 6 pc. 20x 3 pc. 20x 6 pc.
Danish pastry; rolls
4x 8 pc. 6x 12 pc. 6x 24 pc. 10x 12
pc.
10x 24
pc.
20x 12
pc.
20x 24
pc.
Accessories
Roasting and baking tray
Settings
thin thick
low high
Simply reheat a wide range of bakery products as fresh, especially suitable for
stale rolls, French sticks or for bakery products pre-produced for stock.
Select “thick” for rolls or French sticks and insert the core temperature probe.
With the “thin” setting you can prescribe the time without core temperature probe.
Depending on the product, you can set the humidity levels as well as moisturing
You will get a more moist result with humidity. For crispy products bake without
humidity.
Use “moisturing” for a particularly nice crust. When reheating thin products, use
“slow” to reduce fan wheel speed.