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Royal Catering RC WMS 10 Manual De Instrucciones página 22

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  • MEXICANO, página 69
• Lift the upper form and put the two lower halves together and lock
them so that they are tightly closed.
• Lubricate (e.g. with a brush) with a little vegetable oil the cavities
of the lower and upper forms so that the cone will not stick to the
form.
• Load the dough into the lower form using the attached device, i.e.
place it evenly on the lower form and hold it with one hand, with
the other tilt the levers to apply the dough portion exactly into the
cutouts of the lower form.
• Press the upper form against the lower one and after approx. 90
seconds raise it to check the appearance of the cone: if it is still
raw (undercooked), extend the baking time or increase the
temperature of both forms; if it is too brown (burnt), the time
should be properly shortened or the temperature of both forms
should be slightly lowered. On the other hand, when the upper
part of the cone is baked, while the lower part is undercooked or
the inner part is baked and the outer part is raw (or vice versa),
the temperature of the upper or lower form should be increased
or decreased, depending on the situation.
• For every change in temperature and time, the time jump should
not be by more than 5-10 seconds.
• Do not exceed the temperature value of 250
and 240
• Immediately remove any leftover dough residues from or on the
pan (e.g. with the help of the included spatula) to avoid spilling the
dough or deforming the baked product.
• The optimal work cycle between baking and the reheating break
is 2-2.5 minutes.
• After determining the optimal parameters, you can start baking
properly...
3.3.3
Proper baking
The procedure for normal baking is as follows:
• Join the two parts of the lower form together and locking them.
• Apply the dough to the form(s) using the attached device.
• Press the upper form against the lower one - smoothly without
rushing. When pressing the upper form to the lower one, do not
do it as far as it will go on the first try, but repeat the movement
2-4 times, i.e. about 2-3 cm before the final positioning, let go to
spread the dough better in the form and free the rest of the air
from it. Only then should the upper form be locked in the lower
one.
• Raise the top form.
C for the lower form.
o
C for the upper form,
o

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