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 15
Image 15
Kuppersbusch USA EEB 9800.0 manual Guidelines for baking

EEB 9800.0 specifications

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