HOUNO CV ovens - Manual (Page 17)

17
Baking
Product Operating mode Processing
time in minutes
Temperature
°C
Remarks and tips
Rolls* 15-20 170-180
Manual humidity for the first
10 sec. 40-50 g/ea.
Loaves* 25-35 160-180
Manual humidity for the first
10 sec. 650 g/ea.
Buns* 15-20 160-170
Manual humidity for the first
15 sec. 40 g/ea.
Baguettes, prebaked 10-12 / 2-4 170-180 No humidity pulsing
French loaves/
baguettes
15-20 / 2-5 170-180
Manual humidity for the first
10-20 sec.
Danish pastry** 10-50 / 5-7 170-180 Different sizes
Marble cake 50-70 160-170 In a baking tin
Madeira cake 50-80 150-160 In a baking tin
Vanilla biscuits 7-10 160-170
Puff pastry 20-25 160-180 ½ fan speed
Chou (cream puff) 20-30 160-180 ½ fan speed
Almond cake 8-12 170
Meringue 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.
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