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Beschikbare talen
Beschikbare talen
Small baked items
Meringue mixture
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 - 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 fresh meals and pre-prepared
frozen products
0 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
* Preheat oven
34
All manuals and user guides at all-guides.com
3 Hot air
Shelf
height
1
1 + 3
1
1 + 3
1
1 + 3
1
1 + 3
Bread-baking ë
Shelf posi-
tion
1
1
1
1
1
1
1
ë Bread-baking
Shelf posi-
tion
1
1 + 3
1
1
1
1
Tempera-
Baking time in
ture in °C
minutes
80
160 - 180
80
180 - 200
190 - 200*
30 - 40
190 - 200*
35 - 45
150 - 160*
25 - 35
150 - 160*
25 - 35
140 - 150*
15 - 20
140 - 150*
20 - 30
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.
Tempera-
Baking time in
ture in °C
minutes
200*
15 - 25
220*
15 - 25
220*
35 - 40
220*
10 - 15
180
40 - 45
220*
10 - 15
180
40 50
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 0 Circotherm intensive setting cannot be used to bake on
two levels.
Tempera-
Baking time in
ture in °C
minutes
180 - 190*
25 - 35
180 - 190
35 - 45
210 - 230*
15 - 20
180 - 200
50 - 60
190 - 210*
35 - 45
190 - 210
45 - 55
% Top/bottom heat
Shelf
Tempera-
height
ture in °C
2
80
-
-
1
200 - 220*
-
-
1
170 - 180*
-
-
2
150 - 160*
-
-
Top/bottom heat %
Shelf posi-
Tempera-
tion
ture in °C
1
240*
1
240*
2
220*
2
240*
2
200
2
240*
2
200
Circotherm intensive 0
Shelf posi-
Tempera-
tion
ture in °C
1
170 - 180*
-
-
1
200 - 220*
1
170 - 190
1
190 - 210*
1
180 - 200
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