Kuppersbusch CBD6550.0 - Page 31

Roasting and baking charts
User's guide
31
Small biscuits 2 170 2 180-200 15-30
Flat cakes
with a dry topping 2 160-170 2 180-190 25-35
with a moist topping 1-2 160-170 1-2 170-180 2 160-170 30-50
Yeast dough
Gugelhupf 2 150-160 2 175-180 40-65
Yeast cake 2 150-160 2 175-180 40-50
Rich sweet bread
(preheated)
2 150-160 2 175-180 50-70
Small biscuits 2 140-150 2 180-200 15-30
Flat cakes
with a dry topping 2 150-160 2 180-190 30-40
with a moist topping 1-2 160-170 1-2 170-180 3 160-170 30-50
Sponge dough
Gateaux and fl ans
(preheat)
2 150-160 2 175-180 30-40
Rolls (preheat) 2 170-180 2 180-200 15-25
Egg white baking
Meringue 2 80-90 2 100-120 80-120
Cinnamon stars 2 100-120 2 120-140 20-40
Macaroons 2 100-120 2 120-140 20-50
Other doughs
Puff pastry 2 170-180 2 190-210 15-30
Puff pastry made
with leavened
dough
2 170-180 2 190-210 30-40
Puff pastry made
with curd cheese
2 160-180 2 180-200 30-40
Choux pastry 2 170-180 2 190-210 30-40
Dough made with
curd cheese and oil
2 150-160 2 170-180 30-40
Honey cake 2 140-150 2 170-180 20-35