Bedienungsanleitung Neff B45C42N3 (Seite 17 von 40) (Englisch)

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Baking table for fresh meals and frozen

convenience products

Circotherm intensive 0 is particularly suitable for freshly

prepared dishes that require a lot of heat from underneath and

for frozen convenience products.

Notes

■ Use the universal pan for frozen products

■ Line the universal pan with greaseproof paper or with special

grease absorbing paper if you are baking frozen potato

products

■ Only use greaseproof paper that is suitable for the selected

temperature

■ Spread chips out in a single layer

■ Turn frozen potato products half way through the baking time

■ Only season frozen potato products after they have finished

baking

■ Leave a little space between bread rolls when crisping them

up. Do not place too many on a baking tray

■ Do not use frozen products with freezer burn

■ Do not use frozen products that are heavily frosted

■ Follow the manufacturer's instructions.

■ You cannot bake on more than one level with CircoTherm

intensive

The values in the table are guidelines and apply to enamelled

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. Lower temperatures will generally

allow more even browning.

If you are baking according to your own recipe, use similar

recipes in the table as a guide.

Observe the notes in the table about preheating.

Choux pastry 1 190 - 200* 25 - 35 3 200 - 210*

1 + 3 190 - 200* 30 - 40 - -

Sponge mixture, e.g. muffins 1 150 - 160* 25 - 35 3 160 - 170*

1 + 3 150 - 160* 25 - 35 - -

Shortcrust pastry, e.g. butter biscuits 1 140 - 150* 15 - 20 3 140 - 150*

1 + 3 130 - 140* 20 - 30 - -

1 + 3+ 4 130 - 140* 20 - 35 - -

CircoTherm®

3 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 2 240*

Flatbread 1 200* 15 - 25 2 240*

Pasty 1 180* 30 - 40 3 200*

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®

3 Top/bottom heat %

Small baked items Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

* Preheat oven

CircoTherm® 3 Circotherm intensive 0

Meals Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Pizza, fresh 1 180 - 200* 20 - 30 1 180 - 200

1 + 3 170 - 190 35 - 45 - -

Savoury flan 1 180 - 200* 15 - 25 1 200 - 220

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

Tart 1 180 - 200* 30 - 45 1 190 - 210

Swiss flan 1 170 - 190* 45 - 55 1 170 - 190

* Preheat oven

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