Volk-Siroed BM1403C Instruction Manual - page 12
Baking pan
temperature in °C
Temperature distribution
Temperature measurements
min =20°C
Setting fermentation
temperatures with fine
resolution (1
°C)
Optional heating rate:
t1, t2 or t3
For a long time, we have been
thinking about standard numerical
temperature expression. Usually,
there are given only temperatures
below boiling point. Exposing the
dough (and other foods containing
water)
to
temperatures
around
boiling point or higher causes a large
production of steam which absorbs
heat quickly and thus it is impossible
to measure the expected heat in the
baking pan. In order not to call
higher baking temperatures by words
(“low, medium, high”), we use
a medium
without
water
for
measuring – it was oil! In the oil, we
were able to measure the real
temperatures up to 230 °C!
The second condition was measuring
at the room temperature – i.e. about
22 °C.
Just thus, we were able to enter here
given temperatures in numbers into
the program.
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
50
Temperatures for special
recipes
(resolution 10 °C)
60
70
80
90
100
110
120
130
140
150
Higher baking temperatures
(resolution 10 °C)
160
170
180
190
200
210
220
MAX = 230 °C
1
2
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