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11.3 Hot Air Baking
Food
Bread rolls
Wholemeal rolls
Filled sandwiches
Pan loaf
Pretzels
White loaf / Round loaf
Wholemeal loaf
Rye bread, mix
- baking
Baguettes
Pancakes
Fruit cakes
Muffins
Jam roll
Buns
Long loaf
Gingerbread
Dish cake
Sponge cakes / Madeira cakes
Meringues
Meringue bases
Biscuits
Choux pastry
Fruit tarts, short crust pastry
Fruit tarts, short crust pastry
Fruit tarts, crumble pastry
11.4 Conventional Baking
Food
Bread rolls
Temperature
Time (min)
(°C)
175 - 185
15 - 20
165 - 180
20 - 30
170 - 180
15 - 20
170 - 190
30 - 40
160 - 170
15 - 20
170 - 180
35 - 45
160 - 170
35 - 45
250
-
160 - 170
60 - 70
180 - 200
20 - 30
150 - 160
50 - 60
140 - 150
70 - 80
160 - 170
15 - 25
190 - 210
6 - 15
185 - 195
8 - 15
170 - 180
25 - 35
160 - 170
8 - 15
150 - 160
30 - 40
150 - 160
50 - 60
90 - 110
90 - 120
90 - 110
90 - 120
150 - 160
10 - 20
155 - 165
30 - 40
150 - 160
pre-baking, bases 10 -
15
150 - 160
finishing 35 - 45
170 - 180
30 - 40
Temperature (°C)
200 - 225
Shelf posi‐
tion
2 + 4
2 + 4
2 + 4
1 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
3
3
2 + 4
3
2 + 4
2 + 4
2 + 4
2 + 4
2
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
Time (min)
Shelf posi‐
tion
8 - 12
3 - 4
ENGLISH
19
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