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Bread-baking
The information in the table contains only guide values. It may
vary depending on the type and amount of dough.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
Bread
Bread rolls
Flatbread
Empanada
Bread dough 750-1000 g
Final baking
Bread dough 1000-1250 g
Initial baking
Final baking
Bread dough 1250-1500 g
Initial baking
Final baking
* Preheat oven
Baking table for dishes and pre-prepared
frozen meals
Circotherm intensive 6 is particularly suitable for freshly
prepared dishes that require a lot of heat from underneath and
for frozen convenience products.
Note the following points:
Line the baking tray with greaseproof paper
■
Spread chips out in a single layer
■
Turn frozen potato products half way through the baking time
■
Only season frozen potato products after they have finished
■
baking
Dishes
Pizza, fresh
Savoury flan
Quiche
Tart
Swiss flan
Potato gratin made from raw potatoes
Pizza, frozen
Pizza with thin base
Deep-pan pizza
Potato products
Chips
Croquettes
* Preheat oven
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
Please note the information about preheating in the table.
ë/{ Bread-baking
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
180*
1
220*
1
220*
1
180
1
220*
1
180
Leave a little space between pieces of dough when baking
■
bread rolls. Do not place too many on one baking tray
Observe the manufacturer's instructions.
■
The values in the table are guidelines and apply to enamelled
baking trays. The values may vary depending on the type and
amount of dough/mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. A lower temperature will generally
provide more even browning.
The information in the table applies to putting food in a cold
oven.
With 0 Circotherm intensive, you cannot bake on two levels.
Bread-baking ë/{
Shelf posi-
Tempera-
tion
ture in °C
1
190-210*
1+3
180-190
1
190-210*
1
180-200*
1
180-200*
1
180-190*
1
180-200
1
180-200
1+3
180-190
1
180-200
1+3
180-190
1
190-210
1+3
180-190
1
180-200
% Top/bottom heat
Baking time in
Shelf posi-
minutes
tion
10-20
2
15-20
2
30-40
2
35-40
2
10-15
2
40-45
2
10-15
2
40-50
2
0/} Circotherm inten-
Baking time in
Shelf posi-
minutes
tion
20-30
1
35-45
-
15-25
1
50-60
1
30-45
1
45-55
1
50-60
1
10-20
1
20-30
-
20-30
1
25-35
-
15-25
1
25-35
-
15-30
1
Tempera-
ture in °C
240*
240*
200*
220*
240*
200
240*
200
sive
Tempera-
ture in °C
180-200
-
200-220
170-190
190-210
170-190
170-190
200-220
-
180-200
-
210-230
-
200-220
39
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