Table des Matières
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Les langues disponibles
Small baked products
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
Bread rolls
Flatbread
Bread dough 750 - 1000 g
Final baking
Bread dough 1000 - 1250 g
Initial baking
Final baking
Bread dough 1250 - 1500 g
Initial baking
Final baking
* Preheat oven
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
Dishes
Pizza, fresh
Savoury flan
Quiche
Tart
Swiss flan
Potato gratin made from raw potatoes
Strudel, frozen
Pizza, frozen
Potato products, frozen
Chips
Croquettes/Rösti
* Preheat oven
62
~
2D-Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
190 210*
1 + 3
190 210*
1
150 - 160*
1 + 3
150 - 160*
1
140 150*
1 + 3
130 - 140*
~
2D-Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
220*
1
220*
1
180
1
220*
1
180
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.
}
~
2D-Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
180 - 190
1 + 3
170 180
1
190 200*
1
170 180
1
190 200*
1
170 190*
1
180 - 190
1
180 - 200
1
180 - 200
1 + 3
170 - 190
1
190 - 210
1 + 3
170 - 190
1
180 - 200
%
Top/bottom heating
Baking time in
Shelf posi-
minutes
tion
20 30
1
25 - 35
-
25 - 35
1
30 - 40
-
15 - 20
2
20 25
-
%
Top/bottom heating
Baking time in
Shelf posi-
minutes
tion
15 - 25
1
15 - 25
1
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 50
2
}
Baking time in
Shelf posi-
minutes
tion
20 30
1
30 - 40
-
15 - 25
1
45 - 55
1
30 - 45
1
45 - 60
1
60 - 70
1
35 - 45
1
15 - 25
1
20 30
-
15 - 25
1
25 - 35
-
25 - 35
1
Tempera-
ture in °C
200 220*
-
170 180*
-
150 - 160*
-
Tempera-
ture in °C
240*
240*
220*
240*
200
240*
200
Pizza setting
Tempera-
ture in °C
190 210*
-
210 230*
180 200*
200 220*
170 - 190
170 180
180 - 200
200 - 220
-
200 - 220
-
200 - 220
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