Bedienungsanleitung Neff B46W74N3 (Seite 17 von 36) (Englisch)

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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 dishes 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:

■ 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 the dough when baking bread

rolls. 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.

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.

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 3 170 - 180

1 + 3 160 - 170 20 - 30 - -

Meringue mixture 1 80 100 - 130 3 80

1 + 3 80 150 - 170 - -

Puff pastry 1 190 - 200* 20 - 30 3 200 - 210*

1 + 3 190 - 200* 25 - 35 - -

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 - -

* Preheat oven

Bread-baking Top/bottom heat

Bread Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Bread rolls 1 220* 10 - 20 2 240*

Flatbread 1 220* 15 - 20 2 240*

Pasty 1 180* 30 - 40 3 200*

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

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