Kuppersbusch USA EEB 9600.0 manual Recommended temperatures for baking, Rich sweet bread preheated

Recommended temperatures for baking

The recommended temperatures for the preferred operating modes have been highlighted. Please refer to the tips on p. 7!

Hot air convention #

Top heat/bottom heat $

Intensive hot air convention 0

Baking

Pizza mode

time

Type of cake or biscuit

rack

Temperature

rack

Temperature

rack

Temperature

in

level

level

level

minutes

Cake mixture

Ring cake

3

300-320 °F

150-160 °C

1

340-355 °F

170-180 °C

50-70

Tin cake

3

300-320 °F

150-160 °C

1

340-375 °F

170-190 °C

50-70

Madeira cake

3

300-320 °F

150-160 °C

1

320-355 °F

160-180 °C

60-70

Gateaux and flans

3

300-320 °F

150-160 °C

1

340-355 °F

170-180 °C

40-60

Flan bases

3

340-355 °F

170-180 °C

2

355-390 °F

180-200 °C

20-30

Fine fruit flans

3

300-320 °F

150-160 °C

1

340-355 °F

170-180 °C

3

300-320 °F

150-160 °C

45-60

Small biscuits

3

300 °F

150 °C

2

340-355 °F

170-180 °C

15-30

Large flat cakes:

with a dry topping

3

300-320 °F

150-160 °C

2

355-375 °F

180-190 °C

3

0

300-320 °F

0

150-160 °C

30-45

with a moist topping

3

320-340 °F

160-170 °C

2

340-355 °F

170-180 °C

3

320-340 °F

160-170 °C

40-60

Kneaded dough

Flan bases

3

340-355 °F

170-180 °C

2

355-390 °F

180-200 °C

25-35

Cheese cake

3

285-300 °F

140-150 °C

1

320-340 °F

160-170 °C

3

285-300 °F

140-150 °C

70-90

Small bisquits

3

285-300 °F

140-150 °C

2

355-375 °F

180-190 °C

15-35

Large flat cakes:

with a dry topping

3

300-320 °F

150-160 °C

2

355-375 °F

180-190 °C

3

0

300-320 °F

0

150-160 °C

30-45

with a moist topping

3

320-340 °F

160-170 °C

2

340-355 °F

170-180 °C

3

320-340 °F

160-170 °C

30-50

Leavened dough

Ring cake

3

300-320 °F

150-160 °C

1

350-355 °F

175-180 °C

40-60

Yeast cake

3

300-320 °F

150-160 °C

2

350-355 °F

175-180 °C

40-50

Rich sweet bread (preheated)

3

300-320 °F

150-160 °C

2

350-355 °F

175-180 °C

50-70

Small biscuits

3

285-300 °F

140-150 °C

2

355-390 °F

180-200 °C

12-25

Large flat cakes:

with a dry topping

3

300-320 °F

150-160 °C

2

350-355 °F

175-180 °C

3

0

300-320 °F

0

150-160 °C

30-45

with a moist topping

3

320-340 °F

160-170 °C

2

340-355 °F

170-180 °C

3

320-340 °F

160-170 °C

40-60

Sponge cake

Gateaux and flans

3

300-320 °F

150-160 °C

2

350-355 °F

175-180 °C

30-45

Rolls

3

340-355 °F

170-180 °C

2

355-390 °F

180-200 °C

12-25

Biscuits made with white of egg

Meringue

3

175-195 °F

80-90 °C

2

210-250 °F

100-120 °C

80-90

Cinnamon stars

3

210-250 °F

100-120 °C

2

250-285 °F

120-140 °C

15-20

Macaroons

3

210-250 °F

100-120 °C

2

250-285 °F

120-140 °C

20-40

Other doughs

Puff pastry

3

340-355 °F

170-180 °C

2

375-410 °F

190-210 °C

15-30

Puff pastry made with leavened

3

340-355 °F

170-180 °C

2

375-410 °F

190-210 °C

30-40

dough

Puff pastry made with curd cheese

3

320-355 °F

160-180 °C

2

355-390 °F

180-200 °C

30-40

Choux pastry

3

340-355 °F

170-180 °C

2

375-410 °F

190-210 °C

30-40

Dough made with curd cheese and

3

300-320 °F

150-160 °C

2

340-355 °F

170-180 °C

30-40

oil

Honey cake

3

285-300 °F

140-150 °C

2

340-355 °F

170-180 °C

30-45

Bread and pizza

Leaven and bread made with yeast

2

355 °F

180 °C

2/3

320 °F

160 °C

50-65

(preheat: 445 °F/230 °C, preb-

ake: 10 min., 445 °F/230 °C)

Bread made with yeast/white

2

390 °F

200 °C

3

355 °F

180 °C

30-50

bread.

Pretzels (preheat: 445 °F/230 °C)

2

390 °F

200 °C

2

430 °F

220 °C

15-20

Pizza (preheat: 480 °F250 °C)

0

480 °F

250 °C

12-15

8 EEB 9600.0 USA