Miele DGC 6800 Operations Instructions download pdf (Page 118)

Combination mode

The gleaming finish on bread, rolls and puff pastry is

achieved by adding steam (maximum moisture, low

temperature) in cooking stage 1. Browning is achieved using

a high moisture level and a high temperature. The drying out

phase takes place with low moisture and a high temperature.

Bake part-baked rolls with 90 % moisture at the temperature

given by the manufacturer on the packaging.

Baking

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Miele DGC 6800 Operations Instructions Page 118