Why bake at low temperatures?

The Sana Smart Bread Maker specializes in gentle, low-temperature baking. It not only bakes delicious bread, but it makes the juiciest meat you’ve ever tasted.

Add just an hour to your baking time to get tastier and healthier bread

Low temperature cooking is best known for preparing mouth-watering, juicy meat. Maybe you remember a home-cooked meal from grandma, and how the chicken or duck she cooked practically melted in your mouth. But low temperature cooking is also very useful in baking bread. If bread is baked at a temperature in excess of 200 ° C, carcinogenic compounds can form in the crust. Regular consumption of these substances can lead to physical and mental problems. These compounds can literally dry out your body, the long-term results of which include ulcers, heart attack, and more aggressive behavior. It’s no wonder that so there are so many cranky and grumpy people these days. The postal clerk, the cashier, an elderly neighbor … a lifetime of eating overcooked bread might partly explain their behavior. Like they say, you are what you eat. And if you’ve been eating the typical supermarket bread, with you can see is clearly overcooked due to the hard and crackly crusts, maybe you should reconsider buying that next loaf.

It’s possible to bake bread at home in 30-45 minutes at higher temperatures. However, by lowering the temperature and adding an hour or two, you can bake bread that is not only tastier, but also much better for you. O prevent burning or a half-baked crust, it is necessary to use two different times and temperatures (multiphase baking). For example, the Sana Smart Bread Maker can bake bread at 140 ° C for the first two hours of cooking and 170 ° C for the last 20 minutes. If you use heat efficient glass lids, these temperatures can be adjusted down: for example, you can bake the first 20 minutes at 150 ° C and the next 75 minutes at 140 ° C. It always depends on the weight of the loaf. The bread is done when the temperature reaches 95 ° C inside. You can check it with a needle thermometer.

Low temperature cooking of meat: it’s easy and delicious!

Slow-roasting is a well-known technique to get perfect meat. It’s almost impossible to mess up, so even the most inexperienced beginner can get great results. Some advantages of slow roasting include better flavor, extraordinary juiciness, perfect browning, and no dried-out meat. In addition, you don’t have to keep watching or basting the meat, because it won’t burn. If you use the Sana Smart Bread Maker, you’ll also save energy, even more so if you use the efficient glass lid, which permits lower temperatures and even juicier meat.



To cook chicken or duck in the Sana Smart Bread Maker, you will use a two-phase program. The times and temperatures will vary depending on the size and type of meat, and also if you use the glass lids. For example, you may set the first phase for two hours at 110 ° C and then the second phase for 4 hours at 90 ° C. Fish requires shorter cooking times and lower temperatures: the first hour at 100 ° C, the second hour at 90 ° C and the third at 80 ° C. These settings can be fine-tuned depending on the previously-mentioned factors. We don’t recommend baking for more than 12 hours, as this can cause the meat to fall apart from its own juices. Also there is no need for basting or opening the lid during cooking, as this can cause the meat to become tougher and drier.

Tip To achieve a crispier or nicely-browned skin, take off the lid after cooking, increase the temperature to 200 ° C, and bake 10-15 minutes until golden. If you’d like, you can mix the drippings with a tablespoon of honey and baste the meat at this time.