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Bread-baking
The information in the table contains only guide values. It may
vary depending on the type and amount of dough.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
Please note the information about preheating in the table.
Baking table for fresh meals and pre-prepared
frozen products
0 Circotherm intensive 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
Do not season frozen potato products until after baking
Leave a little space between bread rolls when crisping them
up. Do not place too many on a baking tray
Follow the manufacturer's instructions.
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 180 40 - 55 1 190 - 200
1 + 3 160 - 170 45 - 65 - -
Savarin/plaited loaf (500 g) 1 160 - 170 35 45 1 180 - 190
Springform cake tin 1 160 - 170 30 - 40 2 160 - 170
Ring cake tin 1 160 - 170 35 45 2 170 - 180
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
Yeast dough 1 160 170 15 25 2 180 190
1 + 3 160 170 20 30 - -
Meringue mixture 1 80 160 - 180 2 80
1 + 3 80 180 200 - -
Puff pastry/choux pastry 1 190 200* 30 40 1 200 220*
1 + 3 190 200* 35 45 - -
Sponge mixture, e.g. muffins 1 150 160* 20 30 1 170 180*
1 + 3 150 160* 25 35 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160*
1 + 3 140 150* 20 30 - -
* Preheat oven
Hot air 3 Top/bottom heat %
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
* Preheat oven
Bread-baking ë Top/bottom heat %
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 200* 15 - 25 1 240*
Flatbread 1 220* 15 - 25 1 240*
Bread dough 750 - 1000 g
Final baking 1 220* 35 - 40 2 220*
Bread dough 1000 - 1250 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1250 - 1500 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 50 2 200
* Preheat oven
33


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