# Precision Oven: Suggestions for Sausage Rolls?

**URL:** <https://community.anovaculinary.com/t/precision-oven-suggestions-for-sausage-rolls/27631>\
**Category:** General\
**Created:** [December 16, 2020, 1:10pm UTC](https://community.anovaculinary.com/t/precision-oven-suggestions-for-sausage-rolls/27631 "2020-12-16T13:10:15Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![JoeInOttawa](https://avatars.discourse-cdn.com/v4/letter/j/47e85d/32.png) [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)\
**Post date:** [December 16, 2020, 1:10pm UTC](https://community.anovaculinary.com/t/precision-oven-suggestions-for-sausage-rolls/27631/1 "2020-12-16T13:10:15Z")

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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.

Thanks!

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<div class="post-metadata">

**Author:** ![JoeInOttawa](https://avatars.discourse-cdn.com/v4/letter/j/47e85d/32.png) [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)\
**Post date:** [December 17, 2020, 6:28pm UTC](https://community.anovaculinary.com/t/precision-oven-suggestions-for-sausage-rolls/27631/2 "2020-12-17T18:28:17Z")

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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.