Operation Manual

33
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.
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.
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.
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 180 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
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture 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
Hot air 3 Top/bottom heat %
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
* Preheat oven
Bread-baking ë Top/bottom heat %
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 200* 15 - 25 1 240*
Flatbread 1 220* 15 - 25 1 240*
Bread dough 750 - 1000 g
Final baking 1 220* 35 - 40 2 220*
Bread dough 1000 - 1250 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1250 - 1500 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40  50 2 200
* Preheat oven