Guidelines for baking – Kuppersbusch USA EEB 9800.0 User Manual
Page 15
EEB 9800.0 USA
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.
Type of cake or biscuit
Recommended
baking program
Hot air convection
B
Top heat/Bottom heat
C
Intensive hot air convection
H
Pizza mode
I
Baking
duration
Rack
level
Program Rack
level
Temperature
in °F / °C
Rack
level
Temperature
in °F / °C
Rack
Level
Temperature
in °F / °C
in
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
dough
2
340-355 / 170-180
2
375-410 / 190-210
30-40
Puff pastry made with curd
cheese
2
320-355 / 160-180
2
355-390 / 180-200
30-40
Choux pastry
2
340-355 / 170-180
2
375-410 / 190-210
30-40
Dough made with curd cheese
and oil
2
300-320 / 150-160
2
340-355 / 170-180
30-40
Honey cake
2
285-300 / 140-150
2
340-355 / 170-180
20-35
Bread and pizza
Leaven and bread made with
yeast (preheat: 445 °F/230 °C,
prebake: 10 min., 445 °F/230 °C)
1
Z
1
355 / 180
1/2
I
320 / 160
50-65
Bread made with yeast/white
bread.
2
Z
2
355 / 180
2
390 / 200
2
I
355 / 180
30-50
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