Bakery
Food item
air-o-convect
Cooking air-o-convect
accessories
GN 1/1 trays*
1
2
6
10
20
40
Pitch - mm
60
80
60
80
60
80
60
80
Croissants
proved ready to bake
10 per sheet
20 mm U-pan or
baking sheet
6
4
10
8
20
16
40
32
155/160 °C
% H
20’
Pitch - mm
60
80
60
80
60
80
60
80
Focaccia (flat bread)
500 g per U-pan
6-7
200 °C
170 °C
% H
% H
4’
16’
Pitch - mm
60
80
60
80
60
80
60
80
Flacked pastry biscuits
U-pan
3
4
5
8
10
16
20
32
170/175 °C
% H
12’/13’
Pitch - mm
60
80
60
80
60
80
60
80
Par baked baguettes
and small rolls
baguette tray
6-7
230 °C
170 °C
% H
% H
2’
12’
Pitch - mm
60
80
60
80
60
80
60
80
Sponge cake
U-pan
6
4
10
8
20
16
40
32
160 °C
160 °C
hold
hold
% H
% H
15’
10’/15’
Pitch - mm
60
80
60
80
60
80
60
80
Choux pastry puffs
24-30 per sheet
20 mm U-pan
or baking sheet
3
4
5
8
10
16
20
32
165 °C
hold
% H
18’/20’
Pitch - mm
60
80
60
80
60
80
60
80
Short pastry pie with jam
24-30 portions per pan
65 mm U-pan
3
4
5
8
10
16
20
32
165/170 °C
hold
% H
33’/35’
Pitch - mm
60
80
60
80
60
80
60
80
Apple strudel
2 strudels per U-pan
6
4
10
8
20
16
40
32
170/180 °C
% H
20’/25’
Automatic pre-heating
% H
Humidity level
*Number of racks, pans, or griddles per cooking cycle
Summary of Contents for 11
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