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The amount of mixture and recipe instructions may differ. If you are baking on one level with 3 CircoTherm®, always place a loaf tin diagonally (Fig. A) and a round tin in the centre of the wire rack (Fig. B). 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 slide the baking tray or the universal pan in carefully as far as it will go and make sure that the sloping edge is facing the appliance door. Use the universal pan if you are baking moist cakes, so that the cooking compartment does not get dirty. Baking on two or more levels If you are baking on several levels, you should preferably use baking trays and insert these 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 more quickly and can be taken out earlier. If you wish to bake on two levels using a baking tray and a universal pan, you should insert the baking tray at shelf height 3 and the universal pan at shelf height 1. Baking table for basic doughs/cake mixtures The values in the table are guidelines and apply to enamelled baking trays and dark 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. 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. CircoTherm® 3 Top/bottom heat % Basic dough Shelf height Temperature in °C Baking time in minutes Shelf height Temperature in °C Rich sponge mixture Tray bakes with topping 1 160 - 170 30 - 45 3 170 - 180 1 + 3 150 - 160 40 - 50 - - Springform cake tin/loaf tin 1 150 - 160 60 - 80 2 160 - 170 Flan tin 1 160 - 170 20 - 35 2 170 - 180 Shortcrust pastry Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 70 3 180 - 190 1 + 3 160 - 170 60 - 80 - - Tray bake with moist topping, e.g. egg custard 1 150 - 170 60 - 80 - - Springform cake tin, e.g. sponge base cheesecake 1 150 - 160 50 - 90 2 160 - 180 Flan tin 1 150 - 160* 20 - 35 2 170 - 180* Sponge mixture Swiss roll 1 180 - 190* 10 - 15 3 190 - 200* Flan tin 1 160 - 170 20 - 30 2 160 - 170 Sponge (6 eggs) 1 150 - 160 30 - 45 2 160 - 170 Sponge (3 eggs) 1 150 - 160* 20 - 30 2 160 - 170* * Preheat oven Ci r c o Ther m ® 3 Top/ bottom heat % Basic dough Shelf Tempera- Baking time in Shelf Tempera- height ture in ° C minutes height ture in °C Yeast dough Tray bake with dry topping, e. g. crumble 1 160 - 170 40 - 55 3 170 - 180 1 + 3 160 - 170 45 - 65 - - Savarin/ plaited loaf (500 g) 1 160 - 170 30 - 40 3 170 - 180 Springform cake tin 1 160 - 170 30 - 40 2 160 - 170 Ring cake tin 1 160 - 170 35 - 45 2 170 - 180 * Preheat oven CircoTherm ® 3 Top/ bottom heat % Small baked items Shelf Tempera- Baking time in Shelf Tempera- height ture in ° C minutes height 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 CircoTherm ® 3 Top/ bottom heat % Bread/ bread rolls Bread rolls Shelf height 1 Temperature in ° C 220* Baking time in minutes 10 - 20 Shelf height 2 Temperature in ° C 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 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 dishes and pre- preparedfrozen 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 We recommend that you set the lower of the specified temperatures the first time. Lower temperatures will generally ¦ Follow the manufacturer's in...