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Basic dough
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
Meringue mixture
Puff pastry
Choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
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
CircoTherm®
3
Shelf
Temperature
height
in °C
1
150 - 160
1
150 - 160*
1
160 - 170
1 + 3
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
3
CircoTherm®
Shelf
Temperatur
height
e in °C
1
160 - 170
1 + 3
160 - 170
1
80
1 + 3
80
1
190 - 200*
1 + 3
190 - 200*
1
190 - 200*
1 + 3
190 - 200*
1
150 - 160*
1 + 3
150 - 160*
1
140 - 150*
1 + 3
130 - 140*
1 + 3+ 4
130 - 140*
CircoTherm®
3
Shelf
Temperature
height
in °C
1
200*
1
200*
1
180*
1
200*
1
200*
1
180
1
200*
1
180
Top/bottom heat
Baking time in
Shelf
minutes
height
30 - 45
2
20 - 30
2
40 - 60
3
45 - 65
-
30 - 40
3
30 - 40
2
35 - 45
2
Top/bottom heat
Baking time in
Shelf
minutes
height
20 - 25
3
20 - 30
-
100 - 130
3
150 - 170
-
20 - 30
3
25 - 35
-
25 - 35
3
30 - 40
-
25 - 35
3
25 - 35
-
15 - 20
3
20 - 30
-
20 - 35
-
Top/bottom heat
Baking time in
Shelf
minutes
height
15 - 25
2
15 - 25
2
30 - 40
3
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
%
Temperature
in °C
160 - 170
160 - 170*
170 - 180
-
170 - 180
160 - 170
170 - 180
%
Temperatur
e in °C
170 - 180
-
80
-
200 - 210*
-
200 - 210*
-
160 - 170*
-
140 - 150*
-
-
%
Temperature
in °C
240*
240*
200*
220*
240*
200
240*
200
11
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