Table of Contents
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Bread/bread rolls
Bread rolls
Flatbread
Pasty
Bread dough 750 - 1,000 g
Final baking
Bread dough 1,000 - 1,250 g
Initial baking
Final baking
Bread dough 1,250 - 1,500 g
Initial baking
Final baking
* Preheat oven
Baking table for dishes and pre-prepared
frozen products
Notes
Use the universal pan for frozen products
■
Line the universal pan with greaseproof paper or with special
■
grease absorbing paper if you are baking frozen potato
products
Only use greaseproof paper that is suitable for the selected
■
temperature
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
Meals
Pizza, fresh
Savoury flan
Quiche
Tart
Swiss flan
Potato gratin made from raw potatoes
Strudel, frozen
Pizza, frozen
Pizza with thin base
Pizza with deep-pan base
Potato products, frozen
Chips
Croquettes
Rösti (stuffed potato pockets)
* Preheat oven
10
CircoTherm®
3
Shelf
Tempera-
height
ture in °C
1
220*
1
220*
1
180*
1
220*
1
220*
1
180
1
220*
1
180
Leave a little space between bread rolls when crisping them
■
up. Do not place too many on a baking tray
Do not use frozen products with freezer burn
■
Do not use frozen products that are heavily frosted
■
Follow 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 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.
CircoTherm®
3
Shelf posi-
Tempera-
tion
ture in °C
1
190 - 210*
1 + 3
170 - 190
1
190 - 210*
1
180 - 200
1
180 - 200*
1
170 - 190*
1
180 - 200
1
190 - 210
1
180 - 200
1 + 3
170 - 190
1
180 - 200
1 + 3
170 - 190
1
190 - 210
1 + 3
170 - 190
1
180 - 200
1
180 - 200
Top/bottom heat
Baking time in
Shelf
minutes
height
10 - 20
2
15 - 20
2
30 - 40
3
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
%
Top/bottom heat
Baking time in
Shelf posi-
minutes
tion
20 - 30
2
35 - 45
-
15 - 25
2
50 - 60
2
30 - 45
1
45 - 55
2
50 - 60
2
35 - 45
3
10 - 20
3
20 - 30
-
20 - 30
3
25 - 35
-
15 - 25
3
25 - 35
-
15 - 25
3
15 - 25
3
%
Tempera-
ture in °C
240*
240*
200*
220*
240*
200
240*
200
Tempera-
ture in °C
210 - 230*
-
210 - 230*
200 - 220
200 - 220*
180 - 200*
200 - 220
180 - 200
210 - 230
-
180 - 200
-
190 - 210
-
180 - 200
180 - 200
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