HOUNO Visual Cooking I BP - Manual (Page 39)

BP – ver. 1.30 – Sept. 2005 39
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.