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Biskuitmasse
Biskuitrolle 1 180 - 190* 10 - 15 3 190 - 200*
Obstbodenform 1 160 - 170 20 - 30 2 160 - 170
Biskuit (6 Eier) 1 150 - 160 30 - 45 2 160 - 170
Biskuit (3 Eier) 1 150 - 160* 20 - 30 2 160 - 170*
Hefeteig
Blechkuchen mit trockenem Belag, z.B. Streusel 1 160 - 170 40 - 55 3 170 - 180
1 + 3 160 - 170 45 - 65 - -
Hefekranz/-zopf (500 g) 1 160 - 170 30 - 40 3 170 - 180
Springform 1 160 - 170 30 - 40 2 160 - 170
Napfkuchenform 1 160 - 170 35 - 45 2 170 - 180
CircoTherm®
Heißluft
3
Ober-/Unterhitze %
Kleingebäck Einschub-
höhe
Temperatur
in °C
Backdauer in
Minuten
Einschub-
höhe
Temperatur
in °C
Hefeteig 1 160 - 170 20 - 25 3 170 - 180
1 + 3 160 - 170 20 - 30 - -
Baisermasse 1 80 100 - 130 3 80
1 + 3 80 150 - 170 - -
Blätterteig 1 190 - 200* 20 - 30 3 200 - 210*
1 + 3 190 - 200* 25 - 35 - -
Brandteig 1 190 - 200* 25 - 35 3 200 - 210*
1 + 3 190 - 200* 30 - 40 - -
Rührteig, z.B. Muffins 1 150 - 160* 25 - 35 3 160 - 170*
1 + 3 150 - 160* 25 - 35 - -
Mürbeteig, z.B. Butterplätzchen 1 140 - 150* 15 - 20 3 140 - 150*
1 + 3 130 - 140* 20 - 30 - -
1 + 3+ 4 130 - 140* 20 - 35 - -
*Backofen vorheizen
CircoTherm®
Heißluft
3
Ober-/Unterhitze %
Brot/Brötchen Einschub-
höhe
Temperatur
in °C
Backdauer in
Minuten
Einschub-
höhe
Temperatur
in °C
Brötchen 1 220* 10 - 20 2 240*
Fladenbrot 1 220* 15 - 20 2 240*
Empanada 1 180* 30 - 40 3 200*
Brotteig 750 - 1000 g
Fertigbacken 1 220* 35 - 40 2 220*
Brotteig 1000 - 1250 g
Anbacken 1 220* 10 - 15 2 240*
Fertigbacken 1 180 40 - 45 2 200
Brotteig 1250 - 1500 g
Anbacken 1 220* 10 - 15 2 240*
Fertigbacken 1 180 40 - 50 2 200
*Backofen vorheizen
CircoTherm®
Heißluft
3
Ober-/Unterhitze %
Grundteig Einschub-
höhe
Temperatur
in °C
Backdauer in
Minuten
Einschub-
höhe
Temperatur
in °C
*Backofen vorheizen
12


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