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
