Kuppersbusch USA EEB 9800.0 manual Guidelines for baking

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