This is why it is ideal to bake deep-frozen and pre-proofed dough products. Of course, the MIWE aero handles raw dough and pre-baked products to perfection. For optimal shape and style the oven is equipped with an efficient circulating fan (running clockwise and counterclockwise) and two identical steam units (in a cascade steam system) integrated in the baking chamber to the left and right of the ventilator. With the multiple glass pane, which ensures low heat radiation (to eliminate the risk of burning) and no steam unit heat is lost to the outside, and to the contrary, it even heats up the baking chamber which, in turn, contributes to saving energy. As a result the temperature can be increased more rapidly especially after loading. The ease with which the oven can be operated and cleaned highlights the MIWE aero besides the rounded baking chamber corners and the integrated water drain in the bottom of the baking chamber. A further attribute is the inner-hinged inspection glass, which back opens well out of the way. Most convenient is also the steam unit, which can be taken out of the baking chamber to the front to de-calcify or to replace the steam unit, if necessary. A round affair The MIWE aero has resulted out of the already wellknown MIWE aeromat, the oven that made oven-fresh, in-shop baking first possible 30 years ago and has been continuously making baking more and more convenient ever since. Under its new abbreviated name this convection oven has also been given a face-lift with integrated new inner features but the basic construction of its predecessor, which has proven itself over decades, has been retained. The smooth front with single section neutral glass pane and the availability of different color schemes, together with the rounded baking chamber corners, are the eye-catching features of the MIWE aero. Initially, the new in-shop baking oven is available with six or ten trays, 60 x 40 cm; later further models are available also with four or eight trays of the same size or with six or eight 60 x 80 cm trays. From the technical baking point of view the MIWE aero masters the full extent of production including the difficult thawing process when baking frozen products. Continuous steam supply is now possible with the MIWE aero due to the gastro function of the CS and DS control. Even souffl? can be prepared or meat cooked with this combination steamer. As an option, a core temperature probe is also available. When the MIWE CS is used (99 baking programs with eight baking phases each), the MIWE aero is equipped with an efficient gradient baking facility besides the additional advantages offered by the system. This patented process recognizes partial loading of the oven and reacts automatically by setting the baking temperature and as a result achieves constant, optimal bakery products. Optionally, the MIWE aero can be equipped with the MIWE FP control which saves energy (stand-by function) when the oven is not in operation: 30 baking programs each with five baking phases, 12 can be directly selected by inserting bakery product symbols. Plus a defrosting program perfectly coordinated with the right amount of steam during the first phase. Two options are available for the door opening and the MIWE aero steam hood. The door can be opened automatically at the end of the baking time and be locked afterwards as an alternative to the conventional door opening with rotary knob. A patented steam hood can be now used instead of the old version in the MIWE aeromat. This steam hood comes out only when the door is opened and goes in when the door is closed again. Accessories such as Intermediate Compartment, Base Frame and MIWE Proofing Chamber supplement the MIWE aero.