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The items on the top level will brown most quickly and can be taken out earlier. Baking table for basic doughs/cake mixtures We recommend that you set the lower of the specified temperatures the first time. Lower temperatures will generally The values in the table are guidelines and apply to enamelled allow more even browning. baking trays and dark baking tins. The values may vary depending on the type and amount of dough/mixture and on If you are baking according to your own recipe, use similar the baking tin. recipes in the table as a guide. The values for bread dough apply to both dough placed on a Observe the notes in the table about preheating. tray and dough placed in a loaf tin. Hot air 3 Top/ bottom heat % Basic dough Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in ° C minutes tion ture in ° C Sponge Tray bake with topping 1 150 - 160 30 - 40 2 160 - 170 1 + 3 150 - 160 40 - 50 - - Springform cake tin/ loaf tin 1 150 - 160 60 - 80 1 160 - 170 Shortcrust pastry Tray bake with dry topping, e. g. crumble 1 160 - 170 45 - 65 2 180 - 190 1 + 3 160 - 170 60 - 75 - Tray bake with moist topping, e. g. egg custard - - 60 - 80 2 170 - 180 Springform cake tin, e. g. cheesecake 1 160 - 170 60 - 100 1 170 - 180 Flan-base cake tin 1 160 - 170* 20 - 35 1 180 - 190* Sponge mixture Swiss roll 1 180 - 190* 10 - 15 2 200 - 210* Sponge (6 eggs) 1 150 - 160 35 - 45 1 160 - 170 Sponge (3 eggs) 1 150 - 160* 20 - 35 1 160 - 170* Yeast dough Tray bake with dry topping, e. g. crumble 1 160 - 170 40 - 60 2 180 - 190 1 + 3 160 - 170 60 - 70 - Savarin/plaited loaf (500 g) 1 160 - 170 30 - 45 2 170 - 180 Springform cake tin 1 160 - 170 30 - 45 1 170 - 180 Ring cake tin 1 160 - 170 30 - 45 1 170 - 180 * Preheat oven Hot air 3 Top/ bottom heat % Small baked products Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in ° C minutes tion ture in ° C Yeast dough 1 170 - 180 25 - 35 2 190 - 200 1 + 3 170 - 180 30 - 45 - Meringue mixture 1 80 100 - 130 2 80 1 + 3 80 130 - 160 - Puff pastry/choux pastry 1 190 - 200* 20 30 2 200 210* 1 + 3 190 - 200* 25 - 35 - Sponge mixture, e. g. muffins 1 150 160* 20 30 2 160 170* 1 + 3 160 170* 25 - 35 - - Shortcrust pastry, e. g. butter biscuits 1 140 150* 15 - 20 2 140 150* 1 + 3 140 150* 15 - 20 - * Preheat oven Hot air 3 Top/ bottom heat % Bread/ bread rolls Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in °C minutes tion ture in ° C Bread rolls 1 220* 15 - 25 2 240* Flatbread 1 220* 10 - 20 2 240* Pasty 1 220* 20 30 2 240* * Preheat oven Hot air 3 Top/ bottom heat % Bread/ bread rolls Shelf position Temperature in ° C Baking time in minutes Shelf position Temperature in ° C Bread dough 750 - 1000 g final baking 1 220* 35 - 40 2 220* Bread dough 1000 - 1250 g initial baking final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1250 - 1500 g initial baking final baking 1 1 220* 180 10 - 15 40 50 2 2 240* 200 * Preheat oven Baking table for fresh meals and frozenconvenience products Circotherm intensive 0 is particularly suitable for freshly prepared dishes that require a lot of heat from underneath and for frozen convenience products. Please note the following points: ¦ Line the baking tray with greaseproof paper ¦ 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 ¦ Leave a little space between the dough when baking bread rolls. Do not place too many on a baking tray ¦ Follow the manufacturer's instructions. The information in the table is a guideline and applies to enamelled baking trays. The values may vary depending on the type and amount of the 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. The details given in the table applies to food placed in the cold oven. With 0 Circotherm intensive, you cannot bake on two levels. Hot air 3 Circotherm intensive 0 Meals Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in ° C minutes tion ture in°C Pizza, fresh 1 210 230* 25 - 35 1 200 - 220 1 + 3 170 - 190 40 - 50 - - Savoury flan 1 210 230* 10 - 20 1 200 - 220 Quiche 1 170 - 180 50 - 60 1 190 - 210 Tart 1 190 200* 30 - 45 1 210 - 230 Swiss flan 1 170 180* 45 - 55 1 180 - 200 Potato gratin made from raw potatoes 1 170 - 180 50 - 60 1 170 - 180 Strudel, frozen 1 180 - 200 35 - 45 1 180 - 200 Pizza, frozen 1 180 - 200 15 - 25 1 200 - 220 1 + 3 170 - 190 20 - 35 - - Potato products, frozen Chips 1 200 - 220 20 - 30 1 210 - 230 1 + 3 180 - 200 30 - 40 - - Croquettes/Rosti 1 180 - 200 20 - 30 1 200 - 220 Baked goods Bread rolls, frozen 1 180 - 200 10 - 20 1 180 - 200 Part-baked rolls, frozen 1 170 - 190 5 - 15 1 180 - 200 Part-baked rolls 1 180 - 200 5 - 15 1 200 - 220 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recommended bakeware. Pl...
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