7
4 Baking programs with STIR
®
The following baking programs are to serve as an orientation and should be tested by
yourself on the respective oven type with respective recipe.
4.1 Oven type: deck oven
Crust loaf 600g
(baked on baking foil)
Leave to stand temp.
240°C
3-5 min before loading
265°C
Steam
pre-steaming before loading/after loading full steaming
10 minutes
at 265°C; extractor closed
Core temperature after 4 min 85°C
30 minutes
at 210°C; extractor open
40 minutes total
(usually classic 50 min)
Plaited chaplet pastries
(baked on baking sheet)
Leave to stand temp.
200°C
3-5 min before loading
220-230°C
No steam
10 minutes
at 220-230°C; extractor open
10-15 minutes
at 200°C; extractor open
20-25 minutes total
(usually classic 40 min)
Chocolate marshmallow shells
Leave to stand temp.
220°C
No steam
14 minutes
at 250°C; extractor closed
10 minutes total
(usually classic 20 min)
Filled pastry, Danish pastries
Leave to stand temp.
220°C
Little steam
5 minutes
at 250°C; extractor closed
15 minutes
at 250°C; extractor closed
20 minutes total
(usually classic 30 min)
Milk roll
Leave to stand temp.
210°C
Steam
12 minutes
at 230°C; extractor open
12 minutes total
(usually classic 20 min)
