What baking-time range does Wikipedia give for croissants?

Wikipedia gives a baking-time range of 10 to 20 minutes for croissants.

The range covers ordinary differences in croissant size, shape, and oven type. Smaller pastries generally bake more quickly, while larger or heavily filled croissants need longer. Oven temperature, airflow, tray material, and whether the dough begins chilled or frozen also affect the actual timing.

Baking is the final major lift stage. Heat turns water in the dough and fat into steam, increasing pressure between the laminated layers. At the same time, gases from proofing expand and the yeast eventually stops functioning as the dough becomes hot. The gluten structure then firms, preserving the flaky shape.

Time alone is not a complete doneness test. A properly baked croissant should have a deeply golden exterior and a crisp, layered shell, while the interior should be fully set rather than gummy. Croissants are often baked at roughly 165–205 °C, so a short bake at high heat and a longer bake at lower heat can both fall within the general range.