Sana SMART BREAD MAKER - TEMPERATURE DISTRIBUTION

TEMPERATURE DISTRIBUTION
min = 20 °C
30
40
50
55
20
30
40
50
60
70
80
90
100
50
60
70
80
90
100
110
120
130
140
150
160
170
180
190
200
210
220
max = 230 °C
For a long time, we have been
thinking about standard numerical
temperature expression. Usually,
there are given only temperatures
below boiling point. Exposing the
dough (and other foods containing
water) to temperatures around
boiling point or higher causes a
large production of steam which
absorbs heat quickly and thus it is
impossible to measure the
expected heat in the baking pan. In
order not to call higher baking
temperatures by words (“low,
medium, high”), we used amedium
without water for measuring – it
was oil! In the oil, we were able to
measure the real temperatures up
to 230 °C!
The second condition was
measuring at room temperature –
i.e. about 22 °C.
Thus we were able to enter here
given temperatures in numbers into
the program.
Setting fermentation temperatures
with fine resolution (1 °C)
Programs No. 1+2+3
(fermentation temperature, meal
warming up…)
Temperatures for special recipes
(resolution 10 °C)
Programs No. 7+8
(fermentation temperature, meal
warming up, low-temperature
treatment…)
Temperatures for baking and
special recipes - resolution 10 °C.
Programs No. 1+2+3+4+5
(meal warming up, low-temperature
treatment, baking, jams, lard…)
Baking pan
temperature in °C
Temperature distribution Temperature measurements
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