497169
18
Zoom out
Zoom in
Previous page
1/27
Next page
EEB 6550.8
91
Gebak
Luchtig cakedeeg
Tulband 1 150-160 1 170-180 50-65
Cake 1 150-160 1 170-190 50-70
Zandgebak 1 150-160 1 160-180 60-70
Taartjes 2 150-160 1 170-180 40-60
Taartbodem 2 170-180 2 180-200 20-30
Vruchtentaartjes 2 150-160 1 170-180 2
150-160 45-60
Kleine gebakjes 2 150 2 170-180 15-30
Plaatgebak
Droge bedekking 2 150-160 2 180-190 2
150-160 20-35
Vochtige bedekking 2 160-170 1 170-180 2
160-170 35-50
Aanbevolen
bakprogramma
Warme lucht
Boven- /
onderverwarming
Intensieve warme
lucht
Pizzafunctie
Baktijd
Hoogte
Programma
Hoogte
Temperatuur in ºC
Hoogte
Temperatuur in ºC
Hoogte
Temperatuur in ºC
In min.
Kneeddeeg
Taartbodem 2 170-180 2 180-200 25-35
Kaastaart 1 140-150 1 160-170 2
140-150 70-90
Kleine gebakjes 2 140-150 2 180-190 15-35
Plaatgebak
Droge bedekking 2 150-160 2 180-190 2
150-160 25-35
Vochtige bedekking 2 160-170 1 170-180 2
160-170 30-50
Gistdeeg
Tulband 1 150-160 1 175-180 40-65
Tulband met gistdeeg 2 150-160 2 175-180 40-50
Kerststol (voorverwarmen) 1 150-160 1 175-180 50-70
Kleine gebakjes 2 140-150 2 180-200 15-30
Plaatgebak
Droge bedekking 2 150-160 2 175-180 2
150-160 30-40
Vochtige bedekking 2 160-170 1 170-180 2
160-170 30-50
Luchtig cakedeeg
Taartjes 2 150-1690 2 175-180 30-40
Rolletjes 3 170-180 2 180-200 12-25
Met eiwit bereid gebak
Schuimtaart 2 80-90 2 100-120 80-120
Kaneelsterren 2 100-120 2 120-140 20-40
Amandelkoekjes 2 100-120 2 120-140 20-50
Andere deegsoorten
Bladerdeeg 2 170-180 2 190-210 15-30
Bladerdeeg met gist 2 170-180 2 190-210 30-40
Bladerdeeg met kaaswrongel 2 160-180 2 180-200 30-40
Deeg met likeur 2 170-180 2 190-210 30-40
Deeg met wrongel en olie 2 150-160 2 170-180 30-40
Honingtaart 2 140-150 2 170-180 20-35
Brood en pizza’s
Brood van gegist deeg
(voorverwarmen: 230º C,
voorgisten: 10 min. bij 230ºC) 1 180 1 180 1
180 70
Deeg met gist /
wit brood (voorverwarmen) 1 180 1 200 1
180 30-60
Hartige broodjes / brezels
(voorverwarmen: 230º C) 3 200 3 220 15-20
Pizza (voorverwarmen: 250º C)
1 250 8-12
Richtwaarden voor het bakken
De waarden die bij voorkeur gebruikt moeten worden zijn vet gedrukt.
18


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Kuppersbusch EEB 6550.8 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Kuppersbusch EEB 6550.8 in the language / languages: Dutch as an attachment in your email.

The manual is 0,51 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Kuppersbusch EEB 6550.8

Kuppersbusch EEB 6550.8 User Manual - German - 26 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info