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EEB 9800.0 USA 15
Guidelines for baking
The recommended temperatures for the preferred operating modes are highlighted. Please refer to the notes on the table on p.14.
Type of cake or biscuit
Recommended
baking program
Hot air convection
B Top heat/Bottom heat C Intensive hot air convection H
Pizza mode I
Baking
duration
Rack
level
Program Rack
level
Temperature
in °F / °C
Rack
level
Temperature
in °F / °C
Rack
Level
Temperature
in °F / °C
in
minutes
Cake mixture
Ring cake
2 W 2 300-320 / 150-160 1 340-355 / 170-180 50-65
Tin cake
2 W 2 300-320 / 150-160 1 340-355 / 170-190 50-70
Madeira cake
2 W 2 300-320 / 150-160 1 320-355 / 160-180 60-70
Gateaux and flans
2 W 2 300-320 / 150-160 1 340-355 / 170-180 40-60
Flan bases
2 340-355 / 170-180 2 355-390 / 180-200 20-30
Fine fruit flans
2 W 2 300-320 / 150-160 1 340-355 / 170-180 2 I 300-320 / 150-160 45-60
Small biscuits
2 300 / 150 2 340-355/ 170-180 15-30
Large flat cakes:
with a dry topping
2 Y 2 300-320 / 150-160 2 355-375 / 180-190 2 H 300-320 / 150-160 25-35
with a moist topping
2 X 2 320-340 / 160-170 2 340-355 / 170-180 2 I 320-340 / 160-170 35-50
Kneaded dough
Flan bases
2 340-355 / 170-180 2 355-390/ 180-200 25-35
Cheese cake
2 285-300 / 140-150 1 320-340 / 160-170 2 I 285-300 / 140-150 70-90
Small bisquits
2 285-300 / 140-150 2 355-375/ 180-190 15-35
Large flat cakes:
with a dry topping
2 Y 2 300-320 / 150-160 2 355-375 / 180-190 2 H 300-320 / 150-160 25-35
with a moist topping
2 X 2 320-340 / 160-170 2 340-355 / 170-180 2 I 320-340 / 160-170 30-50
Leavened dough
Ring cake
2 W 2 300-320 / 150-160 1 350-355 / 175-180 40-65
Yeast cake
2 W 2 300-320 / 150-160 2 350-355 / 175-180 40-50
Rich sweet bread (preheated)
2 W 2 300-320 / 150-160 2 350-355 / 175-180 50-70
Small biscuits
2 285-300 / 140-150 2 355-390 / 180-200 15-30
Large flat cakes:
with a dry topping
2 Y 2 300-320 / 150-160 2 350-355 / 175-180 2 H 300-320 / 150-160 30-40
with a moist topping
2 X 2 320-340 / 160-170 2 340-355 / 170-180 2 I 320-340 / 160-170 30-50
Sponge cake
Gateaux and flans
2 300-320 / 150-160 2 350-355/ 175-180 30-40
Rolls
2 340-355 / 170-180 2 355-390/ 180-200 12-25
Biscuits made with white of egg
Meringue
2 175-195 / 80-90 2 210-250/ 100-120 80-120
Cinnamon stars
2 210-250 / 100-120 2 250-285 / 120-140 20-40
Macaroons
2 210-250 / 100-120 2 250-285 / 120-140 20-50
Other doughs
Puff pastry
2 340-355 / 170-180 2 375-410 / 190-210 15-30
Puff pastry made with leavened
dough
2 340-355 / 170-180 2 375-410 / 190-210 30-40
Puff pastry made with curd
cheese
2 320-355 / 160-180 2 355-390 / 180-200 30-40
Choux pastry
2 340-355 / 170-180 2 375-410 / 190-210 30-40
Dough made with curd cheese
and oil
2 300-320 / 150-160 2 340-355 / 170-180 30-40
Honey cake
2 285-300 / 140-150 2 340-355 / 170-180 20-35
Bread and pizza
Leaven and bread made with
yeast (preheat: 445 °F/230 °C,
prebake: 10 min., 445 °F/230 °C)
1 Z 1 355 / 180 1/2 I 320 / 160 50-65
Bread made with yeast/white
bread.
2 Z 2 355/ 180 2 390 /200 2 I 355 / 180 30-50
Pretzels (preheat:
445°F/
230°C)
2 390/ 200 2 430 /220 15-20
Pizza (preheat: 480°F/250°C)
0
b
0 I 480 / 250 8-12