53
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.
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
