Convotherm OSC User Manual

40
Bakeries
and desserts
Cooking
programme
Cooking chamber
temperature
Cooking time Core temperature
Tray cake
Convection 160 – 170°C 40 – 50 min
Cheesecake
Convection
1. 105°C
2. 160°C
3. 80°C
20 min
35 min
5 min
Shortbread
Short pastries
Pretzels
Convection 170 – 190°C 12 – 18 min
Biscuit base
Convection
1. 105°C
2. 150°C
10 min
15 min
Plain cake
Fruit cake
Convection 160 – 180°C 50 – 60 min
Apple strudel
Convection 170 – 190°C 40 –50 min
Wheat and rye bread
Superheated
steam
170 – 190°C 30 – 40 min
Bread rolls
Puff pastries
Pudding pastries
Superheated
steam
160 – 185°C 15 – 25 min
Croissants
Superheated
steam
140 – 165°C 12 – 15 min
Plaits
Superheated
steam
150 – 160°C 25 – 35 min
Bread rolls, frozen
Superheated
steam
160 – 180°C 6 – 12 min
Baguettes, frozen
Superheated
steam
160 – 180°C 6 – 12 min
Cream caramel
Creme Royal
steam 85°C 35 – 40 min
Poaching
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!
■ Preheating
Preheat the CONVOTHERM for at least 10 – 15
minutes at a temperature of 20 – 30 °C above
the baking temperature before baking.
Wait until the fan wheel has come to a
standstill before loading the CONVOTHERM
with foodstuffs in order to avoid heat losses.
Baking
Practical tips

Convotherm OSC Specifications

General

Brand	Convotherm
Model	OSC
Category	Kitchen Appliances
Language	English