Operation Manual

en Tested for you in our cooking studio
58
Types of heating used:
■ ž CircoTherm Eco
■ ‘ Top/bottom heating Eco
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 2 ž 140-160 60-80
Sponge flan base Flan base tin 2 ž 150-170 20-30
Sponge base, 2 eggs Flan base tin 2 ž 150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 ž 160-170 25-40
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 ž 150-160 50-60
Bundt yeast cake "Gugelhupf" ring cake tin 2 ‘ 150-170 50-70
Cakes on baking trays
Sponge cake with dry topping Baking tray 3 ž 150-170 25-40
Shortcrust tart with dry topping Baking tray 3 ž 170-180 25-35
Swiss roll Baking tray 3 ž 180-190 15-20
Plaited loaf, savarin Baking tray 3 ‘ 160-170 25-35
Yeast cake with dry topping Baking tray 3 ‘ 160-180 15-20
Small baked items
Muffins Muffin tray 2 ž 160-180 15-25
Small cakes Baking tray 3 ž 150-160 25-35
Puff pastry Baking tray 3 ž 170-190 20-35
Choux pastry Baking tray 3 ž 190-200 40-50
Biscuits Baking tray 3 ž 140-160 15-30
Piped cookies Baking tray 3 ž 140-150 30-45
Small yeast cakes Baking tray 3 ‘ 160-180 25-35
Bread & bread rolls
Multigrain bread, 1.5 kg Cake tin 2 ‘ 200-210 35-45
Flatbread Universal pan 3 ‘ 240-250 20-25
Bread rolls, sweet, fresh Baking tray 3 ‘ 170-190 15-20
Bread rolls, fresh Baking tray 3 ‘ 180-200 20-30
Meat
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2 ‘ 180-190 120-140
Pot-roasted beef, 1.5 kg Cookware, covered 2 ‘ 200-220 140-160
Joint of veal, 1.5 kg Cookware, uncovered 2 ‘ 170-180 110-130
Fish
Fish, braised, whole 300 g, e.g. trout Cookware, covered 2 ‘ 190-210 25-35
Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 2 ‘ 190-210 45-55
Fish fillet, plain, braised Cookware, covered 2 ‘ 190-210 15-25