Operation Manual

61
Baking table for dishes and pre-prepared
frozen meals
Circotherm intensive } is particularly suitable for freshly
prepared dishes that require a lot of heat from underneath and
for frozen convenience products.
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
■ Only season frozen potato products after they have finished
baking
■ Leave a little space between pieces of dough when baking
bread rolls. Do not place too many on one baking tray
■ Observe the manufacturer's instructions.
The values in the table are guidelines and apply to enamelled
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. A lower temperature will generally
provide more even browning.
The information in the table applies to putting food in a cold
oven.
With
} Circotherm intensive, you cannot bake on two levels.
Swiss roll 1 180  190* 10 - 15 1 200 - 210*
Sponge (6 eggs) 1 150 - 160 25  40 2 160  170
Sponge (3 eggs) 1 150 - 160* 25 - 35 2 160  170*
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
~ 2D-Hot air % Top/bottom heating
Small baked products Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
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
~ 2D-Hot air % Top/bottom heating
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 220* 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
~ 2D-Hot air % Top/bottom heating
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
* Preheat oven