HOUNO BM ovens - Manual (Page 10)

10
BAKING of dough products and frozen bread
Baking makes large demands on a convection oven as the products are widely different. Dough
products should first be proved in a proving cabinet; and pre-baked/pre-proved products should be
taken directly from the freezer. The temperature of dough products when they are placed in the
oven is approx. 30°C, while the temperature of the prebaked/preproved products often is –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 be
preheated at 250°C.
The table below shows the recommended settings. The recommended settings for the baking of
frozen products are based on full oven-loads. When baking 1 – 2 plates, the oven should be pre-
heated at normal working temperature, which is approx. 175°C.
Preheating Time Temperature Steam Exhaust High/low
fan speed
Dough products Step A 5 min. 175°C
Loaves Door open Step A 2 min.
Step B 18 min.
Step C 15 min. 175
°
C
170-175
°
C
170-175
°
C
20-25 sec.
-
- Closed
Closed
Open Low
High
High
Rolls Door open Step A 2 min.
Step B 5 min.
Step C 15 min.
175
°
C
170-175
°
C
170-175
°
C
20-25 sec.
-
- Closed
Closed
Open Low
High
High
Frozen
Pre-baked bread
Rolls
Baguettes
Loaves
250
°
C
250
°
C
250
°
C
13 min.
13 min.
13 min. 170-175
°
C
170-175
°
C
170-175
°
C
Open
Open
Open High
High
High
Pre-proved
Danish pastry
Vanilla crown
Maple pecan plait
Pastry bar
250
°
C
250
°
C
250
°
C
18 min.
18 min.
22 min. 170-175
°
C
170-175
°
C
170-175
°
C
Open
Open
Open High
High
High
Pre-proved
Rolls
250
°
C Step A 2 min.
Step B 10 min.
Step C 6 min. 200
°
C
180
°
C
180
°
C
30 sec. Closed
Closed
Open Low
High
High
The above settings should, of course, be applied with some caution, but they can be used as a
starting point.
If some products have been baked harder than others, the temperature should be reduced by 5°C, for
instance, and the baking time prolonged by 1 min. This adjustment can be made a few times, but the
baking time should not be prolonged by more than 2 – 3 min., otherwise the products may become
dry.
Danish pastry requires a certain minimum baking temperature; therefore, it should not be baked at
temperatures below 165°C.