Owner's manual

C – Ver. 9.02 – June 2011
22
Baking
Recommended values (from the HOUNÖ library of recipes 1985 – 2002)
Product
Operating mode
Processing
time in minutes
Temperature
°C Remarks and tips
Rolls* Hot air
15-20 170-180
Manual humidity for the
first 10 sec., 40-50 g/ea.
Loaves* Hot air
25-35 160-180
Manual humidity for the
first 10 sec., 650 g/ea.
Buns* Hot air
15-20 160-170
Manual humidity for the
first 15 sec., 40 g/ea.
Baguettes,
prebaked
Hot air, possibly
exhaust open
10-12 / 2-4 170-180
No humidity pulsing
French loaves/
baguettes
Hot air, possibly
exhaust open
15-20 / 2-5 170-180
Manual humidity for the
first 10-20 sec.
Danish pastry**
Hot air, possibly
exhaust open
10-50 / 5-7 170-180
Different sizes
Marble cake Hot air
50-70
160-170
In a baking tin
Madeira cake Hot air
50-80
150-160
In a baking tin
Vanilla biscuits Hot air
7-10
160-170
Puff pastry Hot air
20-25 160-180 ½ fan speed
Chou (cream
puff)
Hot air
20-30 160-180 ½ fan speed
Almond cake Hot air
8-12 170
Meringue
Hot air, possibly
exhaust open
120-140 80 ½ fan speed
*) Dough products that are not preproved/prebaked by the manufacturer
should prove/rise for approx. 15 - 40 min. depending on the product. Frozen
products should be defrosted to +5°C before proving.
**) Danish pastry products based on bread dough should prove for 15-
20 min.,
whereas certain bake-off products can be baked directly from the freezer.
Frozen dough products should defrost longer.