HOUNO Visual Cooking I BP - Manual (Page 32)

BP – ver. 1.30 – Sept. 2005 32
BAKING of bread dough and deep-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 at a temperature which is 30% higher than the desired production temperature.
If low fan speed is used, baking times should be increased by at least 1 min.
The following are 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
Thaw for at least 2 – 3 hours covered in plastic or in a plastic bag, or in a refrigerator overnight.
Should raise 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 low fan
speed.
Ordinary bread dough
Should raise 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
raise too much.
Prebaked rolls
Take directly from freezer and bake in a preheated oven for 11 min. at 175-190° with the exhaust
open.
Prebaked loaves
Thaw for at least 3 – 6 hours covered with plastic or in a plastic bag, or in a refrigerator overnight,
and bake in a preheated oven for 11 min. at 175-190°C with the exhaust open.
Prebaked rye bread
Thaw for at least 12 hours covered with plastic or in a plastic bag, or in a refrigerator overnight, and
bake in a preheated oven for 25 – 30 min. at 155 – 165°C with the exhaust open.
You may also contact your bake-off supplier for specific instructions.