Operation Manual

14
Baking table for fresh meals and frozen
convenience products
Circotherm intensive  is particularly suitable for freshly
prepared dishes that require a lot of heat from underneath and
for frozen convenience products.
Notes
ʋ Use the universal pan for frozen products
ʋ Line the universal pan with greaseproof paper or with special
grease absorbing paper if you are baking frozen potato
products
ʋ Only use greaseproof paper that is suitable for the selected
temperature
ʋ Spread chips out in a single layer
ʋ Turn frozen potato products half way through the baking time
ʋ Only season frozen potato products after they have finished
baking
ʋ Leave a little space between bread rolls when crisping them
up. Do not place too many on a baking tray
ʋ Do not use frozen products with freezer burn
ʋ Do not use frozen products that are heavily frosted
ʋ Follow the manufacturer's instructions.
ʋ You cannot bake on more than one level with CircoTherm
intensive
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. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
Choux pastry 1 190 - 200* 25 - 35 3 200 - 210*
1 + 3 190 - 200* 30 - 40 - -
Sponge mixture, e.g. muffins 1 150 - 160* 25 - 35 3 160 - 170*
1 + 3 150 - 160* 25 - 35 - -
Shortcrust pastry, e.g. butter biscuits 1 140 - 150* 15 - 20 3 140 - 150*
1 + 3 130 - 140* 20 - 30 - -
1 + 3+ 4 130 - 140* 20 - 35 - -
CircoTherm®
 Top/bottom heat 
Bread/bread rolls Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
Bread rolls 1 200* 15 - 25 2 240*
Flatbread 1 200* 15 - 25 2 240*
Pasty 1 180* 30 - 40 3 200*
Bread dough 750 - 1,000 g
Final baking 1 200* 35 - 40 2 220*
Bread dough 1,000 - 1,250 g
Initial baking 1 200* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1,250 - 1,500 g
Initial baking 1 200* 10 - 15 2 240*
Final baking 1 180 40 - 50 2 200
* Preheat oven
CircoTherm®
 Top/bottom heat 
Small baked items Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
* Preheat oven
CircoTherm®  Circotherm intensive 
Meals Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Pizza, fresh 1 180 - 200* 20 - 30 1 180 - 200
1 + 3 170 - 190 35 - 45 - -
Savoury flan 1 180 - 200* 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 1 170 - 190* 45 - 55 1 170 - 190
* Preheat oven