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Beschikbare talen
Beschikbare talen
Small baked items
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
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
Bread rolls
Flatbread
Bread dough 750 - 1,000 g
Final baking
Bread dough 1,000 - 1,250 g
Initial baking
Final baking
Bread dough 1,250 - 1,500 g
Initial baking
Final baking
* Preheat oven
Baking table for fresh meals and pre-prepared
frozen products
Circotherm intensive is particularly suitable for freshly
prepared dishes that require a lot of heat from underneath and
for frozen convenience products.
Please 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
Do not season frozen potato products until after baking
Meals
Pizza, fresh
Savoury flan
Quiche
Tart
Swiss flan
Potato gratin made from raw potatoes
Strudel, frozen
* Preheat oven
Hot air
Shelf
Tempera-
height
ture in °C
1
190 200*
1 + 3
190 200*
1
150 160*
1 + 3
150 160*
1
140 150*
1 + 3
140 150*
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.
Bread-baking
Shelf
Tempera-
height
ture in °C
1
200*
1
220*
1
220*
1
220*
1
180
1
220*
1
180
Leave a little space between bread rolls when crisping them
up. Do not place too many on a baking tray
Follow the manufacturer's instructions.
The information in the table is a guideline and applies to
aluminium 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. This will generally allow more even
browning.
The values in the table apply to putting food in the cold oven.
The
Circotherm intensive setting cannot be used to bake on
two levels.
Bread-baking
Shelf posi-
Tempera-
tion
ture in °C
1
180 190*
1 + 3
170 - 180
1
210 230*
1
180 - 200
1
190 210*
1
190 - 210
1
180 - 200
1
200 - 220
Top/bottom heat
Baking time in
Shelf
minutes
height
30 40
1
35 45
-
20 30
1
25 35
-
15 - 20
2
20 30
-
Top/bottom heat
Baking time in
Shelf
minutes
height
15 - 25
1
15 - 25
1
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
Circotherm intensive
Baking time in
Shelf posi-
minutes
tion
25 - 35
1
40 - 50
-
15 - 20
1
50 - 60
1
35 - 45
1
45 - 55
1
50 - 60
1
35 - 45
1
Tempera-
ture in °C
200 220*
-
170 180*
-
150 160*
-
Tempera-
ture in °C
240*
240*
220*
220*
200
240*
200
Tempera-
ture in °C
170 180*
-
200 220*
170 - 190
190 210*
180 - 200
170 - 190
180 - 200
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