Kuppersbusch EEB 6500.0 - Receipt or Other Evidence of the Installation;Occupancy Date. Proof of Original; The Expiration Date of the Original Purchasers Warranty Period. Save Your Dated; During the Warranty Period, the New Owner will Continue to be Protected until; Commercial Situations. Should the Appliance be Sold by the Original Purchaser

EEB 6500.0 USA 9
Recommended temperatures for baking
The recommended temperatures for the preferred operating modes have been highlighted. Please note the tips on p. 8!
Type of cake or biscuit
Hot air convention # Top heat/bottom heat $
Intensive hot air convention 0
Pizza mode
Baking
time
rack
level
Temperature rack
level
Temperature rack
level
Temperature in
minutes
Cake mixture
Ring cake 2 300-320 °F 150-160 °C 1 340-355 °F 170-180 °C 50-65
Tin cake 2 300-320 °F 150-160 °C 1 340-375 °F 170-190 °C 50-70
Madeira cake 2 300-320 °F 150-160 °C 1 320-355 °F 160-180 °C 60-70
Gateaux and flans 2 300-320 °F 150-160 °C 1 340-355 °F 170-180 °C 40-60
Flan bases 2 340-355 °F 170-180 °C 2 355-390 °F 180-200 °C 20-30
Fine fruit flans 2 300-320 °F 150-160 °C 1 340-355 °F 170-180 °C 2
300-320 °F 150-160 °C 45-60
Small biscuits 2 300 °F 150 °C 2 340-355 °F 170-180 °C 15-30
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 355-375 °F 180-190 °C 2 0 300-320 °F 0 150-160 °C 25-35
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2
320-340 °F 160-170 °C 35-50
Kneaded dough
Flan bases 2 340-355 °F 170-180 °C 2 355-390 °F 180-200 °C 25-35
Cheese cake 2 285-300 °F 140-150 °C 1 320-340 °F 160-170 °C 2
285-300 °F 140-150 °C 70-90
Small bisquits 2 285-300 °F 140-150 °C 2 355-375 °F 180-190 °C 15-35
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 355-375 °F 180-190 °C 2 0 300-320 °F 0 150-160 °C 25-35
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2
320-340 °F 160-170 °C 30-50
Leavened dough
Ring cake 2 300-320 °F 150-160 °C 1 350-355 °F 175-180 °C 40-65
Yeast cake 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 40-50
Rich sweet bread (preheated) 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 50-70
Small biscuits 2 285-300 °F 140-150 °C 2 355-390 °F 180-200 °C 15-30
Large flat cakes:
with a dry topping 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 2 0 300-320 °F 0 150-160 °C 30-40
with a moist topping 2 320-340 °F 160-170 °C 2 340-355 °F 170-180 °C 2
320-340 °F 160-170 °C 30-50
Sponge cake
Gateaux and flans 2 300-320 °F 150-160 °C 2 350-355 °F 175-180 °C 30-40
Rolls 2 340-355 °F 170-180 °C 2 355-390 °F 180-200 °C 12-25
Biscuits made with white of egg
Meringue 2 175-195 °F 80-90 °C 2 210-250 °F 100-120 °C 80-120
Cinnamon stars 2 210-250 °F 100-120 °C 2 250-285 °F 120-140 °C 20-40
Macaroons 2 210-250 °F 100-120 °C 2 250-285 °F 120-140 °C 20-50
Other doughs
Puff pastry 2 340-355 °F 170-180 °C 2 375-410 °F 190-210 °C 15-30
Puff pastry made with leavened
dough
2 340-355 °F 170-180 °C 2 375-410 °F 190-210 °C 30-40
Puff pastry made with curd
cheese
2 320-355 °F 160-180 °C 2 355-390 °F 180-200 °C 30-40
Choux pastry 2 340-355 °F 170-180 °C 2 375-410 °F 190-210 °C 30-40
Dough made with curd cheese
and oil
2 300-320 °F 150-160 °C 2 340-355 °F 170-180 °C 30-40
Honey cake 2 285-300 °F 140-150 °C 2 340-355 °F 170-180 °C 20-35
Bread and pizza
Leaven and bread made with
yeast (preheat: 230 °C,
prebake: 10 min., 230 °C)
2 355 °F 180 °C 1/2
320 °F 160 °C
50-65
Bread made with yeast/white
bread.
2 355 °F 180 °C 2 390 °F 200 °C 2
355 °F 180 °C 30-50
Pretzels (preheat: 230 °C) 2 390 °F 200 °C 2 430 °F 220 °C 15-20
Pizza (preheat: 250 °C) 0
480 °F 250 °C 8-12