Electrolux GN 1/1 manual Bakery

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

Automatic pre-heating

%H Humidity level

*Number of racks, pans, or griddles per cooking cycle