IBT STIR Manual page 9

Plaited yeast bun
Leave to stand temp.
Steam
13 minutes
13 minutes total
Croissant
Leave to stand temp.
No steam
10 minutes
3 minutes
13 minutes total
Chelsea bun with crumbles
Leave to stand temp.
No steam
16 minutes
Thus quick dough browning – crumbles stays juicy
16 minutes total
Sponged flan base
Leave to stand temp.
No steam
25 minutes
25 minutes total
Stollen 2000g
Leave to stand temp.
No steam
65 minutes
65 minutes total
Cheesecake thick
Leave to stand temp.
No steam
50 minutes
50 minutes total
Brown bread 1000 g (50:50)
Leave to stand temp.
Steam
1 minute
10 minutes
19 minutes
10 minutes
40 minutes total
210°C
at 230°C; extractor open
(usually classic 22 min)
210°C
bei 230°C; extractor closed
bei 230°C; extractor open
(usually classic 22 min)
210°C
at 230°C; extractor closed
(usually classic 20 min)
200°C
at 225°C; extractor closed
(usually classic 40 min)
200°C
at 220°C; extractor closed
(usually classic 80 min)
220°C
at 240°C; extractor closed
(usually classic 70 min)
240°C
at 280°C; extractor closed
at 280°C; extractor open
at 220°C; extractor closed
at 240°C; extractor open
(usually classic 60 min)
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