Meat in Pastry
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Suitable for all products that are to be prepared in a pastry or salt crust such as Beef
Wellington, ham in a bread crust, fish in puff pastry, or fish in a salt crust.
Preheat Load Set CT Baking
Options
Moistening Slow New load
Continue
with transfer
Cooking Parameters
light dark
rare well done
Three different moisturing levels can be selected. Moisturing is carried out through the
moisturing nozzle in the ratio 1 second pulse/10 seconds pause.
Level 1: 30 seconds moisturing for products which require some humidity at the beginning,
e.g. yeast pastries, cream puffs, cookies, bread rolls, baguettes, quiches.
Level 2: 60 seconds moisturing for products that require more humidity, e.g. wholemeal
pastries, Danish pastry, brown bread.
Level 3: 90 seconds moisturing for products that require even more humidity, e.g.
wholemeal pastries, strudel, butter croissants.
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