Although combi ovens are renowned for their versatility in cooking however they can also be excellent tools to bake and make pastry. Combi ovens are able to produce professional results with their temperature controls along with humidity and heat distribution options. In this article we’ll provide some helpful tips and tricks to master baking and pastry with an oven that is a combination. Read here?
Make use of steam for Bread and Pastries:
The steam feature in an oven combi is beneficial for baking bread and pastries. Steam creates a moist oven atmosphere, which produces an attractive golden crust. The inside remains light and fluffy. If baking bread, add steam during the first few minutes of the baking process to promote oven spring and achieve a beautiful crust. For pastries like croissants or puff pastry, steam helps in creating flaky layers and creating a desired rise.
Make sure you’ve optimized the humidity for cakes and cookies:
When baking cookies and cakes using a combination oven, it is important to control the humidity. If you want cakes that are moist and soft think about using the combination mode and the highest humidity level to avoid the cake’s surface getting too dry. It allows the cake to rise evenly and maintain its moistness. However baking cookies reducing the humidity can help make a crispy exterior but keep the middle moist and soft. Experiment with different humidity levels to achieve the desired textures in your baked goods.
Use Convection mode:
Convection is an ideal method for even heating, and can be used to bake multiple cakes or cookies simultaneously. Consistent airflow guarantees that every item is provided with the same heat, resulting in evenly cooked goods. Convection also helps to achieve a crispy, golden color and adds visual appeal. If you are using convection mode take care to cut down the time for baking slightly since the hot air that circulates speeds up the cooking process.
Use Low-Temperature Cooking for Delicate Desserts:
The flexibility to cook with lower temperatures can be an advantage when making delicate desserts such as souffles and custards. A uniform and even heating distribution stops overcooking and curdling and results in the texture of a cream. The lower temperatures allow for longer cooking times essential for specific desserts that need low and controlled temperatures like custards. Take advantage of the low-temperature cooking function to make exquisite and elegant desserts that are cooked with the utmost precision.