Manual Constructa CH236253 (page 61 of 72) (English, German, Dutch, French)

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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.

Sponge mixture

Swiss roll 1 180 - 190* 10 - 15 1 200 - 210*

Sponge (6 eggs) 1 150 - 160 25 - 40 2 160 - 170

Sponge (3 eggs) 1 150 - 160* 25 - 35 2 160 - 170*

Yeast dough

Tray bake with dry topping, e.g. crumble 1 160 - 180 45 - 55 1 180 - 200

1 + 3 170 - 180 50 - 60 - -

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 2D-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 80 130 - 150 2 80

1 + 3 80 150 - 170 - -

Puff pastry/choux pastry 1 190  210* 20  30 1 200  220*

1 + 3 190  210* 25  35 - -

Sponge mixture, e.g. muffins 1 150  160* 25  35 1 170  180*

1 + 3 150  160* 30  40 - -

Shortcrust pastry, e.g. butter biscuits 1 140  150* 15 - 20 2 150  160*

1 + 3 130  140* 20  25 - -

* Preheat oven

3 2D-Hot air % Top/bottom heat

Bread/bread rolls Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

Bread rolls 1 220* 15 - 25 1 240*

Flatbread 1 220* 15 - 25 1 240*

Bread dough 750 - 1,000 g

Final baking 1 220* 35 - 40 2 220*

Bread dough 1,000 - 1,250 g

Initial baking 1 220* 10 - 15 2 240*

Final baking 1 180 40 - 45 2 200

Bread dough 1,250 - 1,500 g

Initial baking 1 220* 10 - 15 2 240*

Final baking 1 180 40 - 50 2 200

* Preheat oven

3 2D-Hot air % Top/bottom heat

Basic dough Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

* Preheat oven

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Constructa CH236253 Manual

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