Operation Manual

33
Bread-baking
The information in the table contains only guide values. It may
vary depending on the type and amount of dough.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
Please note the information about preheating in the table.
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
■ 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.
~ Hot air % Top/bottom heating
Small baked products Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough 1 160  170 15 - 25 2 180 - 190
1 + 3 160  170 20  30 - -
Meringue mixture 1 80 160 - 180 2 80
1 + 3 80 180 - 200 - -
Puff pastry/choux pastry 1 190  200* 30 - 40 1 200  220*
1 + 3 190  200* 35 - 45 - -
Sponge mixture, e.g. muffins 1 150 - 160* 20  30 1 170  180*
1 + 3 150 - 160* 25 - 35 - -
Shortcrust pastry, e.g. butter biscuits 1 140  150* 15 - 20 2 150 - 160*
1 + 3 140  150* 20  30 - -
* Preheat oven
{ Bread-baking % Top/bottom heating
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 200* 15 - 25 1 240*
Flatbread 1 220* 15 - 25 1 240*
Bread dough 750 - 1000 g
Final baking 1 220* 35 - 40 2 220*
Bread dough 1000 - 1250 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1250 - 1500 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40  50 2 200
* Preheat oven
{ Bread-baking } Pizza setting
Dishes Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Pizza, fresh 1 180  190* 25 - 35 1 170  180*
1 + 3 170  180 40  50 - -
Savoury flan 1 210  230* 15 - 20 1 200  220*
Quiche 1 180 - 200 50 - 60 1 170 - 190
* Preheat oven