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Beschikbare talen
Beschikbare talen
Basic dough
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Cake mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
Bread rolls
Flatbread
Empanada
Bread dough 750 - 1000 g
Final baking stage
Bread dough 1000 - 1250 g
Initial baking stage
Final baking stage
Bread dough 1250 - 1500 g
Initial baking stage
Final baking stage
* Preheat oven
Baking table for fresh meals and frozen
convenience products
Circotherm intensive 0 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
■
Only season frozen potato products after they have finished
■
baking
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
160 - 170
1 + 3
150 - 160
1
160 - 170
1
160 - 170
1
160 - 170
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
170 - 180
1 + 3
160 - 170
1
80
1 + 3
80
1
180 - 190*
1 + 3
180 - 190*
1
150 - 160*
1 + 3
150 - 160*
1
140 - 150*
1 + 3
130 - 140*
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
220*
1
220*
1
220*
1
180
1
220*
1
180
Leave a little space between the dough when baking bread
■
rolls. 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
enamelled baking trays. The values may vary depending on the
type and amount of the dough/mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
The details given in the table applies to food placed in the cold
oven.
With 0 Circotherm intensive, you cannot bake on two levels.
Top/bottom heating %
Baking time in
Shelf posi-
minutes
tion
40 - 50
2
60 - 70
-
30 - 45
2
30 - 45
1
30 - 45
1
Top/bottom heating %
Baking time in
Shelf posi-
minutes
tion
25 - 35
2
30 - 45
-
100 - 130
2
130 - 160
-
20 - 30
2
25 - 35
-
20 - 30
2
25 - 35
-
15 - 20
2
15 - 20
-
Top/bottom heating %
Baking time in
Shelf posi-
minutes
tion
15 - 25
2
10 - 20
2
20 - 30
2
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
Tempera-
ture in °C
170 - 180
-
170 - 180
170 - 180
170 - 180
Tempera-
ture in °C
180 - 190
-
80
-
190 - 210*
-
160 - 170*
-
150 - 160*
-
Tempera-
ture in °C
240*
240*
240*
210*
240*
190
240*
190
53
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