Operation Manual
52
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 45 - 55 1 180 - 200
1 + 3 170 - 180 50 - 60 - -
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 2D-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 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Puff pastry/choux pastry 1 190 210* 20 30 1 200 220*
1 + 3 190 210* 25 35 - -
Sponge mixture, e.g. muffins 1 150 160* 25 35 1 170 180*
1 + 3 150 160* 30 40 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160*
1 + 3 130 140* 20 25 - -
* Preheat oven
3 2D-Hot air % Top/bottom heat
Bread/bread rolls Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
Bread rolls 1 220* 15 - 25 1 240*
Flatbread 1 220* 15 - 25 1 240*
Bread dough 750 - 1,000 g
Final baking 1 220* 35 - 40 2 220*
Bread dough 1,000 - 1,250 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1,250 - 1,500 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 50 2 200
* Preheat oven
3 2D-Hot air % Top/bottom heat
Basic dough Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
* Preheat oven