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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
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
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
ENGLISH
23
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