Precision Oven: Suggestions for Sausage Rolls?

My wife and I have some baking planned for the weekend. One of the things she does is sausage rolls in (frozen) puff pastry. Can’t help the feeling steam might be a nice addition to the baking, but I have no idea how to apply it. Any suggestions would be most welcome.

Same question for shortbreads.


My own research turns up the following parameters:

  • 200-220 degrees
  • 20-30% steam
  • 20-30 minutes or until brown

I’m going to give one of these a random shot. Probably 220/30/20 or brown.