Baking Standards - Kuppersbusch EEB 970.0 Instructions For Use And Installation Instructions

Baking standards

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