34
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.
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.
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*
25 - 35
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
-
-
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
* 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
ë
Bread-baking
Circotherm intensive
0
Meals
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Pizza, fresh
1
180 - 190*
25 - 35
1
170 - 180*
1 + 3
180 - 190
35 - 45
-
-
Savoury flan
1
210 - 230*
15 - 20
1
200 - 220*
Quiche
1
180 - 200
50 - 60
1
170 - 190
Tart
1
190 - 210*
35 - 45
1
190 - 210*
Swiss flan
1
190 - 210
45 - 55
1
180 - 200
* Preheat oven
Summary of Contents for CF2346.4
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