Kuppersbusch EEB 970.0 - Baking

Reference values for baking (continued)
Biscuits and
pastries
Programme Z Hot air + Top-
and bottom heat
* 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.
ake baked on a tray:
the same standards apply for the curd cheese-oil dough
Topping (dry) 3 160 2 180 - 200 3 * 160 30-45
Filling
T
3 170 2 180 - 200 3 = 170 40-60
Sponge mixture
Gateaux 3 160 2
175-180
30-40
Rolls 3 180 2 190-210 12-25
Cakes made with egg white
Meringue 3 90 2140 80-90
Cinnamon-flavoured
star-shaped biscuits
3 140 2 150-160 15-20
Macaroons
3 140 2 150-160 20-40
Puff pastry
Biscuits
3
180
2 200-220 15-30
Yeast puff pastry
3
180
2 200-220 30-40
Curd cheese puff
pastry
3 180 2 200-220 30-40
Choux pastry
3
180
2 200-220 30-40
Honey cake
3 160 2 170-180 30-45
Bread and pizza
Leaven
preheat: 230 °C
10 mins. at 230 °C
<
2180 3 = 160 50-65
white bread
<
2200 3 = 180 30-50
Pretzel roll/pretzel
stick, preheat:
10 mins. at 230 °C
3 200 2220 15-20
Pizza,
preheat at 250 °C
U
0 = 250 12-15
EEB 970.0 37