Bedienungsanleitung Constructa cf 234650 (Seite 31 von 44) (Englisch, Holländisch)

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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

 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:

ʋ Line the baking tray with greaseproof paper

ʋ Spread chips out in a single layer

ʋ Turn frozen potato products half way through the baking time

ʋ Do not season frozen potato products until after baking

ʋ Leave a little space between bread rolls when crisping them

up. Do not place too many on a baking tray

ʋ 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.

The  Circotherm intensive setting cannot be used to bake on

two levels.

Puff pastry/choux pastry 1 190 ä 200* 30 ä 40 1 200 ä 220*

1 + 3 190 ä 200* 35 ä 45 - -

Sponge mixture, e.g. muffins 1 150 ä 160* 20 ä 30 1 170 ä 180*

1 + 3 150 ä 160* 25 ä 35 - -

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

1 + 3 140 ä 150* 20 ä 30 - -

 Hot air  Top/bottom heat

Small baked items Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

* Preheat oven

s Bread-baking  Top/bottom heat

Bread/bread rolls Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

Bread rolls 1 200* 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 2 220*

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

s Bread-baking Circotherm intensive 

Meals Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Pizza, fresh 1 180 ä 190* 25 - 35 1 170 ä 180*

1 + 3 170 - 180 40 - 50 - -

Savoury flan 1 210 ä 230* 15 - 20 1 200 ä 220*

Quiche 1 180 - 200 50 - 60 1 170 - 190

Tart 1 190 ä 210* 35 - 45 1 190 ä 210*

Swiss flan 1 190 - 210 45 - 55 1 180 - 200

Potato gratin made from raw potatoes 1 180 - 200 50 - 60 1 170 - 190

Strudel, frozen 1 200 - 220 35 - 45 1 180 - 200

* Preheat oven

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