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Basic dough
Rich sponge mixture
Tray bakes with topping
Springform cake tin/loaf tin
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan tin
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 items
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
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
■
64
3 Hot air
Shelf
Temperature
height
in °C
1
160 170
1 + 3
160 170
1
150 160
1
170 180
1 + 3
160 170
1
170 180
1
150 160
1
150 160
1
180 190*
1
150 160
1
150 160*
1
160 170
1 + 3
160 170
1
160 170
1
160 170
1
160 170
3 Hot air
Shelf
Temperature
height
in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
1
190 200*
1 + 3
190 200*
1
150 160*
1 + 3
150 160*
1
140 150*
1 + 3
140 150*
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.
■
The information in the table is a guideline and applies to
aluminium 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. This will generally allow more even
browning.
The values in the table apply to putting food in the cold oven.
The 0 Circotherm intensive setting cannot be used to bake on
two levels.
% Top/bottom heat
Baking time in
Shelf
minutes
height
35 45
1
50 - 60
-
60 70
2
45 - 55
1
55 - 65
-
70 90
1
50 - 90
2
25 35
2
10 15
1
30 45
2
20 30
2
40 - 55
1
45 65
-
35 45
1
30 40
2
35 45
2
% Top/bottom heat
Baking time in
Shelf
minutes
height
15 25
2
20 30
-
160 - 180
2
180 200
-
30 40
1
35 45
-
20 30
1
25 35
-
15 - 20
2
20 30
-
Temperature
in °C
180 190
-
160 170
190 200
-
180 190
160 - 180
170 180*
200 210*
160 170
160 170*
190 200
-
180 190
160 170
170 180
Temperature
in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
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