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Bread
Final baking
Bread dough 1,250 - 1,500 g
Initial baking
Final baking
* Preheat oven
Baking table for fresh meals and frozen
convenience products
Circotherm intensive
is particularly suitable for freshly
0
prepared dishes that require a lot of heat from underneath and
for frozen convenience 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
Dishes
Pizza, fresh
Tarte flambée
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
Chips
Croquettes
Rösti (stuffed potato pockets)
Baked goods
Part-baked bread rolls/baguettes
Bread rolls/baguette, frozen
Bread rolls/baguette, part baked, frozen
Pretzel dough, frozen
Processed portions, frozen
Fish fingers
Veggie burgers
* Preheat oven
12
ë
Bread-baking
Shelf
Tempera-
height
ture in °C
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.
■
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.
Bread-baking
ë
Shelf
Tempera-
height
ture in °C
1
190 - 210*
1 + 3
180 - 190
1
190 - 210*
1
180 - 200
1
180 - 200*
1
180 - 190*
1
180 - 200
1
190 - 210
1
180 - 200
1 + 3
180 - 190
1
180 - 200
1 + 3
180 - 190
1
190 - 210
1 + 3
180 - 190
1
180 - 200
1
180 - 200
1
180 - 200
1
180 - 200
1
180 - 200
1
180 - 190
1
180 - 200
1
180 - 200
Top/bottom heat
Baking time in
Shelf
minutes
height
40 - 45
2
10 - 15
2
40 - 50
2
Circotherm intensive
Baking time in
Shelf
minutes
height
20 - 30
1
35 - 45
-
15 - 25
1
50 - 60
1
30 - 45
1
45 - 55
1
50 - 60
1
35 - 45
1
10 - 20
1
20 - 30
-
20 - 30
1
25 - 35
-
15 - 25
1
25 - 35
-
15 - 25
1
15 - 25
1
5 - 15
1
5 - 15
1
10 - 20
1
15 - 20
1
15 - 20
1
20 - 30
1
%
Tempera-
ture in °C
200
240*
200
0
Tempera-
ture in °C
180 - 200
-
200 - 220
170 - 190
190 - 210
170 - 190
170 - 190
180 - 200
200 - 220
-
180 - 200
-
210 - 230
-
200 - 220
200 - 220
180 - 200
200 - 220
180 - 200
170 - 190
190 - 210
200 - 220
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