Kuppersbusch EEB 970.0 - Baking Standards

Baking standards
The standards for the recommended heating or baking programmes are written in bold letters.
Biscuits and
pastries
Programme Z Hot air + Top-
and bottom heating
* ökotherm
®
intensive-
hot air
= ökotherm
®
Pizza
Baking
time
shelf level
temperature
in °C
shelf level
temperature
in °C
shelf level
temperature
in °C
in mins.
Sponge mixture
Ring-shaped pound
cake
S
3 160 1 175-180 50-60
Cake baked in a
square-shaped tin
S
3 160 1 175-180 50-70
Sand cake (Madeira-
type cake)
S
3 150-160 1 160-170 60-70
Gateau
S
3 160 1 175-190 40-60
Flan base
3 180
2 200 20-30
Flan cakes
S
3 160 1 175-190 3 = 160 45-60
Biscuits 3 150
2
180-200 15-30
Cake baked on a baking tray:
Topping (dry) 3 180 2 180-200 3
* 160 30-45
Filling
T
3
170
2 175-190 3 = 170 40-60
Kneadable dough
Gateau base 3 180 2 180-200 25-35
Cheese cake 3 150 1 160-180 3
= 150-160 70-90
Biscuits 3 150 2
180-200
15-35
Cake baked on a tray:
Topping (dry) 3 160 2 180-200 3
* 160 30-45
Filling
T
3 170 2 175-190 3 = 170 40-60
Yeast dough
Ring-shaped
poundcake
S
3 160 1 175-190 40-60
Savarin
S
3 160 2 175-190 40-50
Fruit loaf/stollen
S
3
preheat
160
2 175-190 50-70
Biscuits 3
150
2 180-200 12-25
36
EEB 970.0