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Constructa CH110220 Manual

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Baking table for fresh meals and pre-prepared
frozen 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.
The information in the table is a guideline and applies to
aluminium 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. This will generally allow more even
browning.
The values in the table apply to putting food in the cold oven.
% Top/bottom heat
Basic dough Shelf height Temperature in °C Baking time in minutes
Rich sponge mixture
Tray bakes with topping 1 180 190 30 40
Springform cake tin/loaf tin 2 160 170 60 70
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 190 200 45 - 55
Tray bake with moist topping, e.g. egg custard 1 180 190 75 - 90
Springform cake tin, e.g. cheesecake 2 160 - 180 50 - 90
Flan tin 2 170 180* 25 35
Sponge mixture
Swiss roll 1 200 210* 10 15
Sponge (6 eggs) 2 160 170 30 45
Sponge (3 eggs) 2 160 170* 20 30
Yeast dough
Tray bake with dry topping, e.g. crumble 1 190 200 45 - 55
Savarin/plaited loaf (500 g) 1 180 190 35 45
Springform cake tin 2 160 170 30 40
Ring cake tin 2 170 180 35 45
* Preheat oven
% Top/bottom heat
Small baked items Shelf height Temperature in °C Baking time in minutes
Yeast dough 2 180 190 15 25
Meringue mixture 2 80 180 200
Puff pastry/choux pastry 1 200 220* 25 35
Sponge mixture, e.g. muffins 1 170 180* 20 30
Shortcrust pastry, e.g. butter biscuits 2 150 160* 15 - 20
* Preheat oven
% Top/bottom heat
Bread/bread rolls Shelf height Temperature in °C Baking time in minutes
White bread (without a tin) 1 240* 25 35
White bread (loaf tin) 2 240* 20 30
Multigrain bread, initial baking stage (without a tin) 1 240* 10
15
Multigrain bread, final baking stage (without a tin) 1 200* 30 40
Multigrain bread, initial baking stage (in loaf tin) 2 240* 10 15
Multigrain bread, final baking stage (in loaf tin) 2 200* 20 30
Bread rolls 1 240* 15 25
Flatbread 1 240* 15 25
* Preheat oven
… 33 …


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