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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
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.
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
160 - 180
1 + 3
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
3 Hot air
Shelf
Tempera-
height
ture in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
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 ë
Shelf posi-
Tempera-
tion
ture in °C
1
200*
1
220*
1
220*
1
220*
1
180
1
220*
1
180
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
■
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.
■
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
40 - 55
1
45 - 65
-
35 45
1
30 - 40
2
35 45
2
% Top/bottom heat
Baking time in
Shelf
minutes
height
15 25
2
20 30
-
160 - 180
2
180 200
-
30 40
1
35 45
-
20 30
1
25 35
-
15 - 20
2
20 30
-
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
15 - 25
1
15 - 25
1
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 50
2
Tempera-
ture in °C
190 - 200
-
180 - 190
160 - 170
170 - 180
Tempera-
ture in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
Tempera-
ture in °C
240*
240*
220*
240*
200
240*
200
33
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