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Resumen del manual
Always place a loaf tin diagonally and a round baking tin in the centre of the wire rack. Baking trays We recommend that you only use original baking trays, as these have been optimally designed for the cooking compartment and the operating modes. 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. ~ 2D-Hot air % Top/bottom heating Basic dough Shelf posi-Tempera-Baking time in Shelf posi-Temperation ture in °C minutes tion ture in °C 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 ~ 2D-Hot air % Top/bottom heating Basic dough Shelf position Temperature in °C Baking time in minutes Shelf position 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 ~ 2D-Hot air % Top/bottom heating Small baked products Shelf position Temperature in °C Baking time in minutes Shelf position Temperature in °C Yeast dough 1 1 + 3 160 170 160 170 15 - 25 20 30 2 - 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 ~ 2D-Hot air % Top/bottom heating Bread/bread rolls Shelf position Temperature in °C Baking time in minutes Shelf position Temperature in °C Bread rolls 1 220* 15 - 25 1 240* Flatbread 1 220* 15 - 25 1 240* Bread dough 750 - 1000 g Final baking 1 220* 35 - 40 2 220* Bread dough 1000 - 1250 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1250 - 1500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 50 2 2 240* 200 * Preheat oven Baking table for dishes and pre-prepared frozen meals Circotherm intensive }is particularly suitable for freshly prepared dishes that require a lot of heat from underneath and for frozen convenience products. 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 ¦ Only season frozen potato products after they have finished baking ¦ Leave a little space between pieces of dough when baking bread rolls. Do not place too many on one baking tray ¦ Observe the manufacturer's instructions. The values in the table are guidelines and apply to enamelled The information in the table applies to putting food in a cold baking trays. The values may vary depending on the type and oven. amount of dough/mixture and on the baking tin. With }Circotherm intensive, you cannot bake on two levels. We recommend that you set the lower of the specified temperatures the first time. A lower temperature will generally provide more even browning. ~ 2D-Hot air } Pizza setting Dishes 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 - ...