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For the oven's proofing program, press the POWER button to turn on the oven, and then press the dedicated PROVING button.

We set the temperature to 30 degrees by pressing the THERMOMETER button.

We set the time to 2 hours and 45 minutes by pressing the CLOCK button.

Press the START button - the CLOCK and THERMOMETER indicators on the screen will light up RED , indicating the start of the proofing program. The minutes displayed on the screen will begin to count down from the total allotted time.

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When the proofing time reaches 0, the oven will make a sound to indicate that the proofing has finished.

Before removing the croissants from the oven, a visual check of the products is made: the product must have risen at least twice as much as the initial version (which means that the set program worked within the established parameters).

Remove the croissants from the oven, close the oven and set it to the BAKING program by pressing the specific button and selecting the desired program using the PLUS or MINUS buttons (select and press START to enter the program, then press START again to start the process)

After preheating, the oven will emit a warning sound.

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While the oven is preheating, brush the croissants with egg on both sides.

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When preheating is complete, the oven will beep. Open the oven and insert the trays with the egg-greased croissants.

When the baking time reaches 0 the oven will sound a warning sound.

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After completing the baking program, press the SETTINGS button 3 times , selecting the COOL DOWN option with the PLUS or MINUS buttons.

We press the SETTINGS button again and select the temperature of 30 degrees .

We press START to select and START again to start the cooling program.

We make sure that the cooling program is working by checking the indicators on the screen.

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According to the video, the croissants are pierced with a knife at the top (attention: only on one side), then filled with cream to the weight of.....

The croissants are decorated as follows:

- CHOCOLATE : a hazelnut cut into two halves, placed on top of the cream. Finish with crushed biscuits.

- VANILLA : almond flakes placed over the cream. Finish with powdered sugar.

- PISTACHIO : finished with pistachio granules (see video)

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1. What should be done when the courier arrives with the goods?

- The product is removed from the box in which it was transported and stored as soon as possible at -18 degrees.

2. How to store the product in the freezer?

- The product is stored in its original packaging, as spread out as possible (do not place one on top of the other).
IT IS PROHIBITED TO DEFROST AND REFREEZE THE PRODUCT!

3. What do I do with the original packaging (box, fleece and ice packs)?

- DO NOT THROW AWAY! These are handled and prepared with care for return (courier).

4. How do I store the creams?

- Creams are stored in the refrigerator, in their original packaging (bucket), with the lid always sealed on the container.

5. What do I do with the creams that remain in the bag at the end of the day?

- The creams are transferred back from the bag to the original container.

6. What do I do after baking the first batch of croissants?

- Turn off the oven (press and hold the START/STOP button for a few seconds). Open the oven door and let it cool completely for about 30-40 minutes. Then you can start the second proofing cycle (if there is no other proofer).

7. How many times can baking paper be reused?

- baking paper can be reused 2-3 times, as long as the sheet is not dirty!

8. What is the ideal time to serve the croissant after baking?

- Serving the croissant after baking for a maximum of 4 hours for a special culinary experience.