Operation Manual
64
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
■ 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.
3 Hot air % Top/bottom heat
Basic dough Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Rich sponge mixture
Tray bakes with topping 1 160 170 35 45 1 180 190
1 + 3 160 170 50 - 60 - -
Springform cake tin/loaf tin 1 150 160 60 70 2 160 170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 170 180 45 - 55 1 190 200
1 + 3 160 170 55 - 65 - -
Tray bake with moist topping, e.g. egg custard 1 170 180 70 90 1 180 190
Springform cake tin, e.g. cheesecake 1 150 160 50 - 90 2 160 - 180
Flan tin 1 150 160 25 35 2 170 180*
Sponge mixture
Swiss roll 1 180 190* 10 15 1 200 210*
Sponge (6 eggs) 1 150 160 30 45 2 160 170
Sponge (3 eggs) 1 150 160* 20 30 2 160 170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 170 40 - 55 1 190 200
1 + 3 160 170 45 65 - -
Savarin/plaited loaf (500 g) 1 160
170 35 45 1 180 190
Springform cake tin 1 160 170 30 40 2 160 170
Ring cake tin 1 160 170 35 45 2 170 180
* Preheat oven
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Yeast dough 1 160 170 15 25 2 180 190
1 + 3 160 170 20 30 - -
Meringue mixture 1 80 160 - 180 2 80
1 + 3 80 180 200 - -
Puff pastry/choux pastry 1 190 200* 30 40 1 200 220*
1 + 3 190 200* 35 45 - -
Sponge mixture, e.g. muffins 1 150 160* 20 30 1 170 180*
1 + 3 150 160* 25 35 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160*
1 + 3 140 150* 20 30 - -
* Preheat oven