Recommended Temperatures For Baking - Kuppersbusch EEB 6200.0 Instructions D'utilisation Et Avis De Montage

Recommended temperatures for baking

The recommended temperatures for the preferred operating modes have been highlighted. Please note the tips on p. 22!
Type of cake or biscuit
rack level
Cake mixture
Ring cake
Tin cake
Madeira cake
Gateaux and flans
Flan bases
Fine fruit flans
Small biscuits
Large flat cakes:
with a dry topping
with a moist topping
Kneaded dough
Flan bases
Cheese cake
Small bisquits
Large flat cakes:
with a dry topping
with a moist topping
Leavened dough
Ring cake
Yeast cake
Rich sweet bread (preheated)
Small biscuits
Large flat cakes:
with a dry topping
with a moist topping
Sponge cake
Gateaux and flans
Rolls
Biscuits made with white of egg
Meringue
Cinnamon stars
Macaroons
Other doughs
Puff pastry
Puff pastry made with leavened
dough
Puff pastry made with curd
cheese
Choux pastry
Dough made with curd cheese
and oil
Honey cake
Bread and pizza
Leaven and bread made with
yeast (preheat: 230 °C,
prebake: 10 min., 230 °C)
Bread made with yeast/white
bread.
Pretzels (preheat: 230 °C)
Pizza (preheat: 250 °C)
EEB 6200.0
Hot air convention
Temperature in °C
2 150-160
2 150-160
2 150-160
2 150-160
2 170-180
2 150-160
2 150
2
2 150-160
2 160-170
2 170-180
2 140-150
2 140-150
2
2 150-160
2 160-170
2 150-160
2 150-160
2 150-160
2 140-150
2
2 150-160
2 160-170
2 150-160
2 170-180
2 80-90
2 100-120
2 100-120
2 170-180
2 170-180
2 160-180
2 170-180
2 150-160
2 140-150
2 180
2 200
Top heat/bottom heat
rack level Temperature in °C
1 170-180
1 170-190
1 160-180
1 170-180
2 180-200
1 170-180
2 170-180
2 180-190
2 170-180
2 180-200
1 160-170
2 180-190
2 180-190
2 170-180
1 175-180
2 175-180
2 175-180
2 180-200
2 175-180
2 170-180
2 175-180
2 180-200
2 100-120
2 120-140
2 120-140
2 190-210
2 190-210
2 180-200
2 190-210
2 170-180
2 170-180
2 180
2 200
2 220
Intensive hot air convention
Pizza mode
rack level Temperature in °C
2 150-160
2 150-160
2 160-170
2 140-150
2 150-160
2 160-170
2 150-160
2 160-170
1/2 160
2 180
0 250
Baking time
in minutes
50-65
50-70
60-70
40-60
20-30
45-60
15-30
25-35
35-50
25-35
70-90
15-35
25-35
30-50
40-65
40-50
50-70
15-30
30-40
30-50
30-40
12-25
80-120
20-40
20-50
15-30
30-40
30-40
30-40
30-40
20-35
50-65
30-50
15-20
8-12
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