9
Baking table for dishes and pre-prepared
frozen products
Notes
■
Use the universal pan for frozen products
■
Line the universal pan with greaseproof paper or with special
grease absorbing paper if you are baking frozen potato
products
■
Only use greaseproof paper that is suitable for the selected
temperature
■
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 bread rolls when crisping them
up. Do not place too many on a baking tray
■
Do not use frozen products with freezer burn
■
Do not use frozen products that are heavily frosted
■
Follow 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 and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
CircoTherm®
3
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
20 - 25
3
170 - 180
1 + 3
160 - 170
20 - 30
-
-
Meringue mixture
1
80
100 - 130
3
80
1 + 3
80
150 - 170
-
-
Puff pastry
1
190 - 200*
20 - 30
3
200 - 210*
1 + 3
190 - 200*
25 - 35
-
-
Choux pastry
1
190 - 200*
25 - 35
3
200 - 210*
1 + 3
190 - 200*
30 - 40
-
-
Sponge mixture, e.g. muffins
1
150 - 160*
25 - 35
3
160 - 170*
1 + 3
150 - 160*
25 - 35
-
-
Shortcrust pastry, e.g. butter biscuits
1
140 - 150*
15 - 20
3
140 - 150*
1 + 3
130 - 140*
20 - 30
-
-
1 + 3+ 4
130 - 140*
20 - 35
-
-
* Preheat oven
CircoTherm®
3
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*
10 - 20
2
240*
Flatbread
1
220*
15 - 20
2
240*
Pasty
1
180*
30 - 40
3
200*
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
