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Sometidos a un riguroso control en nuestro estudio de cocina es
63
Dejar levar la masa con el programa
fermentación
Con el tipo de calentamiento Fermentar, la masa sube
con mayor rapidez que a temperatura ambiente y no se
reseca. Iniciar el funcionamiento solo cuando el
compartimento de cocción está completamente frío.
Dejar levar la masa de levadura siempre dos veces.
Observar la información de las tablas de ajustes para
dejar reposar la masa de una pieza la primera vez y las
piezas de masa cortada la segunda vez (primera
fermentación y fermentación final).
Primera fermentación
Colocar el cuenco con la masa sobre la parrilla. Ajustar
como se indica en la tabla.
No abrir la puerta del aparato durante el proceso de
fermentación, porque de lo contrario se pierde
humedad. No cubrir la masa.
Fermentación final
Colocar la masa cortada en las piezas deseadas a la
altura de inserción indicada en la tabla.
Secar la humedad en el compartimento de cocción
antes de hornear.
Ajustes recomendados
La temperatura y la duración de la fermentación
dependerán del tipo y cantidad de los ingredientes. Por
ello los datos indicados en la tabla son solo
orientativos.
Tipo calentam. utilizado:
T Programa fermentación
Plato Accesorio / recipiente Altura de
inserción
Tipo de
calenta-
miento
Paso Temperatu-
ra en °C
Duración
en minu-
tos
Masa de levadura, dulce
P. ej. pastelitos de levadura Cuenco 2 T Primera fer-
mentación
35-40 30-45
Bandeja de horno 2 T Fermenta-
ción final
35-40 10-20
Masa rica en grasa, p. ej. panetone Cuenco 2 T Primera fer-
mentación
40-45 40-90
Bandeja de horno 2 T Fermenta-
ción final
40-45 30-60
Masa de levadura, picante
P. ej., pizza Cuenco 2 T Primera fer-
mentación
35-40 20-30
Bandeja de horno 2 T Fermenta-
ción final
35-40 10-15
Masa para pan
Pan blanco Cuenco 2 T Primera fer-
mentación
35-40 30-40
Bandeja de horno 2 T Fermenta-
ción final
35-40 15-25
Pan mixto Cuenco 2 T Primera fer-
mentación
35-40 25-40
Bandeja de horno 2 T Fermenta-
ción final
35-40 10-20
Panecillos Cuenco 2 T Primera fer-
mentación
35-40 30-40
Bandeja de horno 3 T Fermenta-
ción final
35-40 15-25
63


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