HOUNO B ovens - Manual (Page 17)

COOKING GUIDE
USER MANUAL B 17
The sheets/containers should not be overloaded, the air must be able to circulate freely
around the products.
Baking of bread dough and frozen bread
Baking makes large demands on a convection oven because the products are widely
different. Bread dough products and some preproved bake-off products should first be
proved in a proving cabinet. Most preproved products should be taken directly from the
freezer. The temperature of bread dough products when they are placed in the oven is
approx. 30°C, while the temperature of prebaked products is often –10°C.
Obviously, frozen products have a considerable effect on the temperature in the oven
chamber. It is therefore important that the oven is preheated to a temperature that is
considerably higher than the working temperature. For full oven loads of frozen products,
we recommend that the oven is preheated to a temperature which is 50% higher than
the desired production temperature (if possible) for 5 – 10 min.
If low fan speed is used, baking times should be increased by at least 1 min.
The following are general recommended settings:
Preproved Danish pastry
Take directly from freezer and bake in a preheated oven. Bake for 18 min. at 165 – 190°C
with the exhaust open.
Preproved bread / classic bake-off
Defrost for at least 2 – 3 hours covered in plastic or in a plastic bag, or in a refrigerator
overnight. Should rise two or three times its size and be baked in a preheated oven for
18 – 28 min. at 165 – 190°C with the exhaust open. If the oven chamber is only half full
or less than half full, use 50% fan speed.
Ordinary bread dough
Should rise two or three times its size in a proving cabinet or at room temperature
covered with plastic. Optimum temperature is 30 – 37°C, or prove in a refrigerator
(3-5°C) for 12 – 24 hours. The lower the temperature, the longer the proving time. If the
dough is “soft/moist”, the products may rise too much.