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Baking table for fresh meals and frozen
convenience products
Circotherm intensive is particularly suitable for freshly
prepared dishes that require a lot of heat from underneath and
for frozen convenience products.
Notes
ʋ Use the universal pan for frozen products
ʋ Line the universal pan with greaseproof paper or with special
grease absorbing paper if you are baking frozen potato
products
ʋ Only use greaseproof paper that is suitable for the selected
temperature
ʋ Spread chips out in a single layer
ʋ Turn frozen potato products half way through the baking time
ʋ Only season frozen potato products after they have finished
baking
ʋ Leave a little space between bread rolls when crisping them
up. Do not place too many on a baking tray
ʋ Do not use frozen products with freezer burn
ʋ Do not use frozen products that are heavily frosted
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 170 50 - 65 2 170 - 180
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
CircoTherm®
Top/bottom heat
Small baked items Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough 1 160 - 170 20 - 25 1 160 - 170
1 + 3 160 - 170 20 - 30 - -
Meringue mixture 1 80 100 - 130 2 80 - 90
1 + 3 80 120 - 150 - -
Puff pastry 1 180 - 200* 20 - 30 1 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Choux pastry 1 180 - 200* 25 - 35 2 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Sponge mixture, e.g. muffins 1 150 - 160* 20 - 30 1 170 - 180*
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
CircoTherm®
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* 25 - 35 1 240*
Flatbread 1 200* 15 - 20 1 240*
Pasty 1 200* 35 - 45 1 240*
Bread dough 750 - 1,000 g
Final baking 1 200* 35 - 40 2 220*
Bread dough 1,000 - 1,250 g
Initial baking 1 200* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1,250 - 1,500 g
Initial baking 1 200* 10 - 15 2 240*
Final baking 1 180 40 - 50 2 200
* Preheat oven
CircoTherm®
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
14


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