Kuppersbusch USA EEB 9800.0 manual Guidelines for baking

Page 15

Guidelines for baking

The recommended temperatures for the preferred operating modes are highlighted. Please refer to the notes on the table on p.14.

 

Recommended

 

Hot air convection B

Top heat/Bottom heat C

Intensive hot air convection H

Baking

Type of cake or biscuit

baking program

 

 

 

 

 

 

 

 

 

Pizza mode I

duration

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rack

Program

Rack

 

Temperature

Rack

Temperature

Rack

Temperature

in

 

level

 

level

 

in °F / °C

level

in °F / °C

Level

in °F / °C

minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake mixture

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ring cake

2

W

2

300-320 /

150-160

1

340-355

/ 170-180

 

 

50-65

Tin cake

2

W

2

300-320 /

150-160

1

340-355

/ 170-190

 

 

50-70

Madeira cake

2

W

2

300-320 /

150-160

1

320-355

/ 160-180

 

 

60-70

Gateaux and flans

2

W

2

300-320 /

150-160

1

340-355

/ 170-180

 

 

40-60

Flan bases

 

 

2

340-355 /

170-180

2

355-390

/ 180-200

 

 

20-30

Fine fruit flans

2

W

2

300-320 /

150-160

1

340-355

/ 170-180

2

I 300-320 / 150-160

45-60

Small biscuits

 

 

2

300

/

150

2

340-355 / 170-180

 

 

15-30

Large flat cakes:

 

 

 

 

 

 

 

 

 

 

 

 

 

with a dry topping

2

Y

2

300-320 /

150-160

2

355-375

/ 180-190

2

H 300-320 / 150-160

25-35

with a moist topping

2

X

2

320-340 /

160-170

2

340-355

/ 170-180

2

I 320-340 / 160-170

35-50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kneaded dough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Flan bases

 

 

2

340-355 /

170-180

2

355-390 / 180-200

 

 

25-35

Cheese cake

 

 

2

285-300 /

140-150

1

320-340

/ 160-170

2

I 285-300 / 140-150

70-90

Small bisquits

 

 

2

285-300 /

140-150

2

355-375 / 180-190

 

 

15-35

Large flat cakes:

 

 

 

 

 

 

 

 

 

 

 

 

 

with a dry topping

2

Y

2

300-320 /

150-160

2

355-375

/ 180-190

2

H 300-320 / 150-160

25-35

with a moist topping

2

X

2

320-340 /

160-170

2

340-355

/ 170-180

2

I 320-340 / 160-170

30-50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leavened dough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ring cake

2

W

2

300-320 /

150-160

1

350-355

/ 175-180

 

 

40-65

Yeast cake

2

W

2

300-320 /

150-160

2

350-355

/ 175-180

 

 

40-50

Rich sweet bread (preheated)

2

W

2

300-320 /

150-160

2

350-355

/ 175-180

 

 

50-70

Small biscuits

 

 

2

285-300 /

140-150

2

355-390

/ 180-200

 

 

15-30

Large flat cakes:

 

 

 

 

 

 

 

 

 

 

 

 

 

with a dry topping

2

Y

2

300-320 /

150-160

2

350-355

/ 175-180

2

H 300-320 / 150-160

30-40

with a moist topping

2

X

2

320-340 /

160-170

2

340-355

/ 170-180

2

I 320-340 / 160-170

30-50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sponge cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gateaux and flans

 

 

2

300-320 /

150-160

2

350-355 / 175-180

 

 

30-40

Rolls

 

 

2

340-355 /

170-180

2

355-390 / 180-200

 

 

12-25

 

 

 

 

 

 

 

 

 

 

 

 

 

Biscuits made with white of egg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meringue

 

 

2

175-195

/ 80-90

2

210-250

/ 100-120

 

 

80-120

Cinnamon stars

 

 

2

210-250 /

100-120

2

250-285

/ 120-140

 

 

20-40

Macaroons

 

 

2

210-250 /

100-120

2

250-285

/ 120-140

 

 

20-50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Other doughs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Puff pastry

 

 

2

340-355 /

170-180

2

375-410

/ 190-210

 

 

15-30

Puff pastry made with leavened

 

 

2

340-355 /

170-180

2

375-410

/ 190-210

 

 

30-40

dough

 

 

 

 

 

 

 

 

 

 

 

 

 

Puff pastry made with curd

 

 

2

320-355 /

160-180

2

355-390

/ 180-200

 

 

30-40

cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

Choux pastry

 

 

2

340-355 /

170-180

2

375-410

/ 190-210

 

 

30-40

Dough made with curd cheese

 

 

2

300-320 /

150-160

2

340-355

/ 170-180

 

 

30-40

and oil

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey cake

 

 

2

285-300 /

140-150

2

340-355

/ 170-180

 

 

20-35

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread and pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leaven and bread made with

1

Z

 

 

 

 

 

1

355

/ 180

1/2

I 320 / 160

50-65

yeast (preheat: 445 °F/230 °C,

 

 

 

 

 

 

 

 

 

 

 

 

 

prebake: 10 min., 445 °F/230 °C)

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread made with yeast/white

2

Z

2

355 /

180

2

390

/ 200

2

I 355 / 180

30-50

bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pretzels (preheat: 445 °F/230 °C)

 

 

2

390 /

200

2

430

/ 220

 

 

15-20

Pizza (preheat: 480 °F/250 °C)

0

b

 

 

 

 

 

 

 

 

0

I 480 / 250

8-12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EEB 9800.0 USA

15

Page 14 Page 16
Image 15
Page 14 Page 16
Contents User’s guide For your information What Is CoveredWhat Isn’t Covered Following symbols are used in this operating manualContents Safety instructions Setting the clockInitial cleaning For the telescopic glide-out shelves Accessories suppliedAccessories available Your appliance at a glanceControl panel sensor keys and displays Turning the oven light on and off General information on your ovenGeneral Information Oven traysUsing your oven Additional functions Roasting Overview of roasting programes Guideline values for roasting using the heating programesRoasting thermometer and core temperature function Baking Baking programe overviewSet baking programe Baking pizza Baking with heating programesGuidelines for baking Defrosting Grilling PreservingGuidelines for grilling Defrosting and proving LOverview of heating programes Child safety lock hActivating the child safety lock Deactivating the child safety lockSetting optional functions Pulling out the trays Special accessoriesPushing in the trays Inserting the oven trays correctlyCleaning and Care Removing and installing the oven door Removing and installing the side racksFolding heating element down/up Regenerating the ökotherm catalyst After Sales Service Replacing a halogen bulbReplacing the door sealing Customer Care line 1 800 459

EEB 9800.0 specifications

The Kuppersbusch USA EEB 9800.0 is an exceptional built-in oven that exemplifies modern design and advanced culinary technology. Renowned for its quality and reliability, Kuppersbusch has created an appliance that not only elevates the aesthetic of any kitchen but also enhances cooking performance.

One of the standout features of the EEB 9800.0 is its versatile cooking modes. This oven offers a selection of cooking options, including conventional cooking, fan-assisted cooking, and grilling. This range ensures that users can achieve perfect results for a variety of dishes, from succulent roasts to delicate pastries.

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Safety is paramount in appliance design, and the EEB 9800.0 does not disappoint. It includes features such as a residual heat indicator, which provides users with a clear visual cue when the oven is still hot, reducing the risk of burns. Additionally, the appliance is equipped with multiple safety measures that prevent overheating and ensure consistent performance over time.

Moreover, the Kuppersbusch EEB 9800.0 is designed with energy efficiency in mind. Its insulation technology minimizes heat loss, enabling faster cooking times while consuming less energy. This not only benefits the environment but also helps users save on energy costs.

Overall, the Kuppersbusch USA EEB 9800.0 is a perfect fusion of style and functionality. Its impressive range of features, advanced technologies, and user-friendly design make it an ideal choice for both amateur and professional chefs. The EEB 9800.0 is not just an oven; it is a culinary companion that inspires creativity in the kitchen while ensuring superior cooking results.
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