In the cold season: Sweets from the Fontana Bakery

November 29, 2022 Julia Haberecht
Rezepte

Sweet Treats from the Fontana Bakehouse

We have many customers who use their Fontana bakehouses to cook entire menus, braise, or of course, make pizza. But the bakehouses can do much more. Sweet treats can be equally well prepared. Whether it's waffles from the mold, cakes, cookies, or desserts. The most important thing is the temperature, which requires some experience to set. You should know your oven well to find the optimal temperature when heating it up. Once that's done, you can have an entire baking day to make optimal use of the energy.

How to organize a baking day in your Fontana Bakehouse

Heat the oven to 280 degrees.
Wait until the temperature begins to drop. Do not add more fuel. Now insert the bread or breads and bake at the falling temperature. Once the bread is done, add wood again.
Bake the cake at about 200 - 220 degrees and let the temperature in the oven gradually fall, no longer adding fuel.
At a temperature of 180 degrees, cookies or yeast pastries can now be baked. Also, stollen, braided bread, or sweet rolls. So basically all sweet treats.
When the temperature falls below 160 degrees, sweet pastries like waffles in molds, croissants, or Danish pastries can be added.

Baking and saving energy

At the end of such a baking day, you've killed several birds with one stone. You've gotten the maximum out of your energy use. The wood has baked bread for several days, filled the cookie tins, prepared dessert and coffee time, and also produced small rewards for immediate snacking. Perhaps you've also baked sweet pieces for freezing. What a successful baking day. Almost a bit like in the past, where the village bakehouse was fired up once a week. Today, we not only save energy compared to baking individual loaves or cakes, but we also use renewable fuels through wood firing. Better planning reduces the frequency of our shopping trips, which leads to lower emissions and impulse purchases, thus contributing to a sustainable lifestyle.

Related products

Fontana Inc V

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Traditional and classic The built-in oven made of inox steel from Fontana. This 6-corner model is an eye-catcher in any kitchen and scores with many practical details. The baking chamber has three shelves and side walls made of heat-resistant Inox steel. Thus, it keeps the heat particularly evenly and for a long time. The side walls can be dismantled for cleaning. The Inc V is made of treated metal sheets that can be used at very high temperatures. The baking chamber is made of special inox steel and is separated from the combustion chamber by a triple layer of steel, fireclay and heat-resistant plates. This allows a very good heat distribution, which is beneficial for the even cooking process of the food. Thanks to the insulation with a rock fiber (average thickness of 80 mm), the oven keeps the baking temperature constant and overheating of the outer trays and excessive heat loss are prevented. This also reduces energy consumption. As usual, the materials Fontana uses are of the best quality. The exterior of the oven is made of painted zinc sheet (classic model) or Inox steel (Inox model). The inner part of the baking chamber and the chimney are always made of inox steel. Each model is equipped with a thermometer, a practical timer, an electric light and an electric system. The oven is made of anthracite stainless steel and has a cast front. The cooking chamber includes three heights and is equipped with refractory plates made of fireclay. Furthermore, the Inc QV has double ventilation and interior lighting. The stove is supplied with grates, cooking pans, stainless steel chimney and work surfaces on the side and front. Scope of delivery: 1 fireclay plate, 2 baking trays, 2 baking grates, 1 fire hook Dimensions: internal dimensions (width x depth): 100 cm x 65 cm, 80 cm x 65 cm, 100 cm x 54 cm, 80 cm x 54 cm, 80 cm x 45 cm, 57 cm x 45 cm Firing: wood Delivery and assembly: Please ask us for details.

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