Unox ChefTop User Manual download pdf (Page 19)

Professional Baking of Bread and Pastry

Convection baking

• Temperature: from 70°C to 260°C

Convection baking is done by hot dry air that circulates round and round inside the cavity. This allows

the heat to be perfectly distributed, consequently, it is possible to have even baking results at all the

points of a single pan and on all the pans. An even baking is guaranteed also when the oven is fully loa-

ded.

Pastry is perfectly baked both on the surface , with a golden crust, and in the internally, with a uniform

structure and a constant residual humidity.

Suitable for: Baking of Short Pastry, Puff Pastry, Tart Pastry, Cream-puff Pastry

Baking of Sponge cake

Baking of Cookies

Chef’s suggestions:

To obtain the best results in pastry it is necessary to have a higher distance between the trays, and

a higher distance between the products on the trays.

For products with a light mass it is preferable to use the air reduction kit, in order to avoid their

movement on the trays.

Bread

Pastry

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Unox ChefTop User Manual Page 19