Kuppersbusch USA EEB 9800.0 - Manual (Page 14)

14
EEB 9800.0 USA
Baking with heating programes
F Notes on rack levels are given in a table on page 15!
Hot air convection
B
F No need to preheat the oven - baking is possible on several levels
simultaneously.
Rack levels:
1 tray:
3rd rack level from the bottom
2 trays: 3rd and 6th rack levels from the bottom
■ If you are baking several cakes in baking pans at the same time, add about
5 to 10 minutes for each additional tray used.
■ You can take out one baking tray at a time if you wish, and leave the others
to continue baking.
■ If your recipe doesn’t include directions for baking by hot air convection,
bake it using Hot air convection #
, at a temperature of 320 °F / 160 °C.
■ Important! When baking cakes with a moist fruit topping, the development
of humidity is particularly high. Do not bake more than two cakes at the
same time.
Top/Bottom heat
C
F Preheating - baking on one level
■ Preheating:
Use the ”Rapid heat” function
J
and wait until the symbol no longer shows red.
■ Black metal or aluminum pans are ideal.
Intensive hot air convection
H
F There´s no need to preheat the oven - baking on one level
■ Use only for baking large, flat cakes with a dry topping, (i.e. crumble
topping.)
Pizza mode
I
F Baking on one level
■ for moist cakes
■ for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■ for bread: preheat
Baking pizza
F Select the ”Pizza”
b
or the baking programe or the ”Pizza Mode”
I
heating programe.
– If you use a pizza stone (separate accessory), the pizza gets a particularly
crispy base. Preheat for at least 30 minutes! Read the instructions enclosed
with the pizza stone.
Basic recipe for pizza dough
4 ¼ cups of all-purpose flour, 2 ¼ of dry yeast, 1 ½ cups of lukewarm water,
2 tablespoons of olive oil, 2 teaspoons salt, 2 teaspoons of sugar
To bake pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Let the dough rise for approx. 30 minutes until it has doubled in size.
– Knead the dough for a few minutes and allow it to rise for another
15 minutes.
– Start the ”Pizza”
b
baking programe – the oven preheats.
– Grease the baking tray.
If you are making small, round pizzas, insert the baking tray into the oven
and preheat.
– Roll out the dough, place on a baking tray and form an edge.
– Add your desired toppings quickly, so the dough doesn't get moist.
– Small pizzas: Put dough with topping on the preheated baking tray.
– Place the baking tray in rack level 0 once the audio signal has sounded.
– When the door closes, the programe starts and has a baking time of
12 minutes.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the oven rack and insert at rack level 0.
– Preheat the oven using the ”Pizza Mode” heating programe to 480 °F / 250
°C for about 30 minutes.
– Dust the lifter with flour before placing the dough on top. Add toppings
quickly so the dough doesn't get moist. Don't leave the pizza on the lifter
for too long, or the dough won't slide off.
– When the oven is preheated, push the pizza off the lifter onto the hot pizza
stone.
– Bake for approximately 8 - 12 minutes.
Notes on the table: “Guidelines for baking”
The table on page 15 contains a list of cakes etc., the necessary
temperatures, cooking times and rack levels.
A range of temperatures are provided, because it depends on the composition,
quantity and shape of the dough.
■ Try using the lower temperature the first time. Only select a higher
temperature if you need more browning or if the baking time is too long.
■ If your recipes don’t provide specific temperatures, use a similar cake in the
chart as a guide.
■ If your food items are of varying height, it will affect the degree of browning
at the beginning of the baking process. Do not change the temperature
setting, as the differences in browning intensity will even out during the
course of baking.