Fine artisan bread, glossy brioche, airy puff pastry and perfectly risen dough: The professional baking function delivers bakery-quality results through precise control of steam and heat.
The cavity preheats, then maintains moisture with an extended steam phase. This allows bread and rolls to rise fully whilst developing a crisp, golden crust. Smaller rolls need higher temperatures and shorter baking times than larger loaves. Adjust accordingly to size.
Start from a preheated cavity. The steam phase is shorter in this case, preventing egg wash and other glazes from running down the sides. Use this setting for brioche, pretzel products, and any doughs brushed with egg before baking. The controlled steam creates an even, glossy finish.
This time start from a cold cavity. An initial steam phase creates exceptional gloss on the finished pastry. Puff pastry particularly benefits. It rises tall and develops a shiny surface, even without preheating or egg wash. The controlled progression of steam and heat produces reliably crisp, golden results.
Yeast doughs rise at the ideal temperature of 30–35 °C for yeast fermentation with automatically regulated humidity. No covering needed. The controlled environment prevents drying out. Optimal conditions accelerate the process slightly, saving time whilst ensuring even, consistent rising throughout the dough.
