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Basic dough
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
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
■
~
2D-Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
180 190*
1
150 - 160
1
150 - 160*
1
160 - 180
1 + 3
170 180
1
160 170
1
160 170
1
160 170
~
2D-Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
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
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.
%
Top/bottom heating
Baking time in
Shelf posi-
minutes
tion
10 - 15
1
25 40
2
25 - 35
2
45 - 55
1
50 - 60
-
35 - 45
1
30 - 40
2
35 - 45
2
%
Top/bottom heating
Baking time in
Shelf posi-
minutes
tion
15 - 25
2
20 30
-
130 - 150
2
150 - 170
-
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
Tempera-
ture in °C
200 - 210*
160 170
160 170*
180 - 200
-
180 - 190
160 170
170 180
Tempera-
ture in °C
180 - 190
-
80
-
200 220*
-
170 180*
-
150 - 160*
-
Tempera-
ture in °C
240*
240*
220*
240*
200
240*
200
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