61
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.
Sponge mixture
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
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
Содержание CH232253
Страница 70: ...70 ...
Страница 71: ...71 ...
Страница 72: ...Constructa Vertriebs GmbH Carl Wery Straße 34 81739 München DEUTSCHLAND 930918 9000797536 9000797536 ...