Operation Manual

38
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.
ë/{ Bread-baking % Top/bottom heat
Bread Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 220* 10-20 2 240*
Flatbread 1 220* 15-20 2 240*
Empanada 1 180* 30-40 2 200*
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 ë/{ 0/} Circotherm inten-
sive
Dishes Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Pizza, fresh 1 190-210* 20-30 1 180-200
1+3 180-190 35-45 - -
Savoury flan 1 190-210* 15-25 1 200-220
Quiche 1 180-200* 50-60 1 170-190
Tart 1 180-200* 30-45 1 190-210
Swiss flan 1 180-190* 45-55 1 170-190
Potato gratin made from raw potatoes 1 180-200 50-60 1 170-190
Pizza, frozen
Pizza with thin base 1 180-200 10-20 1 200-220
1+3 180-190 20-30 - -
Deep-pan pizza 1 180-200 20-30 1 180-200
1+3 180-190 25-35 - -
Potato products
Chips 1 190-210 15-25 1 210-230
1+3 180-190 25-35 - -
Croquettes 1 180-200 15-30 1 200-220
* Preheat oven