HOUNO Visual Cooking I C - Manual (Page 22)

C – ver. 1.3 – Sept. 2005 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 prerisen/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.