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Always carefully push the baking trays in as far as they will go. Make sure that the sloping edge of the baking tray is facing the appliance door. Baking on two levels When baking on two levels, you should preferably use baking trays and put them in at the same time. Bear in mind that your items may brown at different rates on each level. The items on the top level will brown most quickly and can be taken out earlier. Baking table for basic doughs/cake mixtures The information in the table is a guideline and applies to both aluminium baking trays and dark-coloured baking tins. The values may vary depending on the type and amount of dough/ mixture and on the baking tin. The values for bread dough apply to both dough placed on a tray and dough placed in a loaf tin. We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even browning. If you are baking with your own recipe, use similar recipes in the table as a guide. Observe the notes in the table about preheating. 3 Hot air % Top/ bottom heat Basic dough Shelf Tempera- Baking time in Shelf Tempera- height ture in ° C minutes height ture in ° C Rich sponge mixture Tray bakes with topping 1 150 - 160 30 - 40 1 180 - 190 1 + 3 150 - 160 35 - 45 - - Springform cake tin/ loaf tin 1 150 - 160 55 - 70 2 160 - 170 Shortcrust pastry Tray bake with dry topping, e. g. crumble 1 160 - 170 45 - 55 1 190 - 200 1 + 3 160 - 170 60 - 70 - - Tray bake with moist topping, e. g. egg custard 1 160 - 170 70 - 80 1 190 - 200 Springform cake tin, e. g. sponge base cheesecake 1 160 - 180 50 - 90 2 170 - 180 Flan tin 1 160 - 170* 25 - 35 2 170 - 180* * Preheat oven 3 Hot air % Top/ bottom heat Basic dough Shelf height Temperature in ° C Baking time in minutes Shelf height Temperature in ° C Sponge mixture Swiss roll 1 180 - 190* 10 - 15 1 200 - 210* Sponge (6 eggs) Sponge (3 eggs) 1 1 150 - 160 150 - 160* 25 - 40 25 - 35 2 2 160 - 170 160 - 170* Yeast dough Tray bake with dry topping, e. g. crumble 1 1 + 3 160 - 180 170 - 180 45 - 55 50 - 60 1 - 180 - 200 - Savarin/plaited loaf (500 g) Springform cake tin Ring cake tin * Preheat oven 1 1 1 160 - 170 160 - 170 160 - 170 35 - 45 30 - 40 35 - 45 1 2 2 180 - 190 160 - 170 170 - 180 3 Hot air % Top/ bottom heat Small baked items Yeast dough Shelf height 1 1 + 3 Temperature in ° C 160 170 160 170 Baking time in minutes 15 25 20 30 Shelf height 2 - Temperature in ° C 180 190 - Meringue mixture 1 1 + 3 80 80 130 - 150 150 - 170 2 - 80 - Puff pastry/choux pastry 1 1 + 3 190 210* 190 210* 20 30 25 35 1 - 200 220* - Sponge mixture, e. g. muffins 1 1 + 3 150 160* 150 160* 25 35 30 40 1 - 170 180* - Shortcrust pastry, e. g. butter biscuits 1 1 + 3 140 150* 130 140* 15 - 20 20 25 2 - 150 160* - * Preheat oven 3 Hot air % Top/ bottom heat Bread/ bread rolls Bread rolls Shelf height 1 Temperature in ° C 220* Baking time in minutes 15 - 25 Shelf height 1 Temperature in °C 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 Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1,250 - 1,500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 50 2 2 240* 200 * Preheat oven Baking table for fresh meals and pre-preparedfrozen products 0 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: ¦ Line the baking tray with greaseproof paper ¦ Spread chips out in a single layer ¦ Turn frozen potato products half way through the baking time ¦ Do not season frozen potato products until after baking ¦ Leave a little space between bread rolls when crisping them up. Do not place too many on a baking tray ¦ Follow the manufacturer's instructions. The information in the table is a guideline and applies to The values in the table apply to putting food in the cold oven. aluminium baking trays. The values may vary depending on the The 0 Circotherm intensive setting cannot be used to bake on type and amount of dough/mixture and on the baking tin. two levels. We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even browning. Hot air 3 Circotherm intensive 0 Meals Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in ° C minutes tion ture in °C Pizza, fresh 1 180 - 190 20 - 30 1 190 210* 1 + 3 170 - 180 30 - 40 - - Savoury flan 1 190 200* 15 - 25 1 210 230* Quiche 1 170 - 180 45 - 55 1 180 200* Tart 1 190 200* 30 - 45 1 200 220* Swiss flan 1 170 190* 45 - 60 1 170 - 190 Potato gratin made from raw potatoes 1 180 - 190 60 - 70 1 170 - 180 Strudel, frozen 1 180 - 200 35 - 45 1 180 - 200 Pizza, frozen 1 180 - 200 15 - 25 1 200 - 220 1 + 3 170 - 190 20 - 30 - Potato products, frozen Chips 1 190 - 210 15 - 25 1 200 - 220 1 + 3 170 - 190 25 - 35 - Croquettes/Rosti 1 180 - 200 25 - 35 1 200 - 220 Baked goods Bread ...