Baking
The multi-layer material of the Vacuum Steamer also makes it possible to bake on the hob.
Compared to the oven, approx. 50% of the energy is saved. The smaller baking chamber and the tight closure guarantee that the pastry
or the cake is crispy on the outside and aromatic and moist on the inside.
To "build" the "oven" two Vacuum Steamer with a difference of 2cm in diameter and the appropriate steam plate are required.
For preheating, turn the oven combination upside down (the smaller Vacuum Steamer is at the bottom, the larger at the top as a covering lid) without steam plate one level lower than medium, heat it 10 - 15 minutes on the stove (this is how the top heat is created).
Now turn over the combination, insert the steam plate and the filled baking pan and put on the smaller Vacuum Steamer.
Important for baking:
- The preheating time must always be calculated in addition to the baking time.
- To prevent the crumbs from burning, place baking parchment on the steam plate.
- During the first half of the baking time, no scent may escape, otherwise turn down the hob a little
- At higher temperatures the crust becomes darker, at longer baking times thicker.
- The visible surface must be light brown at the end of the baking time.
- Do not bake over medium heat, otherwise the Vacuum Steamer will become too hot and discolour.
Suitable for baking:
bakery products (e.g. “Gugelhopf”/ Marble-bellied Hoopoe), ready-made cakes, fresh pastries, etc.
Not suitable for:
Homemade cake or pizza (they contain too much moisture), bread
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