Traditional Hearth Breads
Artisan Sourdough Loaves
Requires direct contact conduction for high heat rise, coupled with active initial steam injection to coat the gluten structure, allowing volume expansion and a beautiful blistered ear.
Recommended Oven Artisan Stone Deck
Target Temperature 240°C (Ceiling) / 220°C (Floor)
Steam Injection 12 - 15 Seconds (Initial)
Baking Duration 35 - 42 Minutes
Damper Position Closed (first 25m) / Open (last 15m)
Baking Surface 20mm Refractory Stone
Pastry & Confectionery
Croissants & Viennoiserie
Requires gentle, even convective hot air circulation to cook dozens of butter layers uniformly. Pulse vaporization prevents the pastry surface from drying too quickly.
Recommended Oven Convection / Rotary Convection
Target Temperature 175°C - 185°C (Convective loop)
Steam Injection 3 - 5 Seconds (Pulse Spray)
Baking Duration 18 - 22 Minutes
Airflow Fan Speed Medium (AeroFlow dynamics)
Baking Sheet Perforated Aluminum Sheets
Soft Bakers & Patisserie
Gourmet Cookies & Cakes
Requires precise temperature thresholds without high-speed drafts, preventing dry crust formation while maintaining soft, moist centers and even crumb distribution.
Recommended Oven Professional Convection Oven
Target Temperature 160°C - 170°C
Steam Injection 0 Seconds (Dry heat)
Baking Duration 12 - 15 Minutes (Cookies)
Airflow Fan Speed Low Pulse (prevent cracking)
Door Visuals Halogen Light Active
High-Temperature Baking
Neapolitan Stone Pizza
Requires extremely high radiant stone conduction heat to bake the crust in under two minutes, melting cheese perfectly without drying the raw tomato base.
Recommended Oven Artisan Stone Deck (High-Temp)
Target Temperature 380°C (Floor) / 360°C (Ceiling)
Steam Injection 0 Seconds (No steam)
Baking Duration 90 - 120 Seconds
Damper Position Fully Open (release moisture)
Baking Plate 20mm Refractory Stone