Baking table – Gaggenau EB 210/211 User Manual

Page 20

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19

4. Baking table

Cakes and biscuits

Hot air

ECO

Hot air and

Top and

Level

Baking

circulation

bottom heat bottom heat

time

Temp. °C

Temp. °C

Temp. °C

Temp. °C

from below

Min.

Swiss roll

210

2

7-9

Flan base

170-175

2

30-35

Fruit flan on yeast dough

165

165-175

2

40-45

Fruit flan on short-crust pastry

165165 165165-175

2

40-45

Small flaky pastry cakes

180

180

190

1+3/2*

15-20

Cheesecake (high)

165165 165

165-175

2

90-100

Cheesecake slices (flat)

165165 165

165-175

2

45 -5 0

Sponge cake (round)

160-175

160-175

175-180

2

50-60

Loaf cake

160-175

160-175

175-180

2

50-60

Yeast dough ring cake (tall)

160-175

165-175

1

40-50

Biscuits

160-175

160-175170-175

1+3/2*

15

-20

‘Hefezopf’

165

165-175

2

30-40

Cake on baking tray (dry top)

165-170

165-170

165-175

2

40-50

Cake on baking tray (moist top)

165-170

165-170

170

165-175

2

40-50

Cream puffs

180

180

180-190

1+3/2*

20-25

Mixed-grain bread**

200/170

210/170

2

40-50

*

In the ECO and hot air circulation modes, you can bake simultaneously on several levels.

** Preheat the appliance to the specified temperature. Switch back to the second temperature

when inserting the food.

Note:

the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
For baking yeast dough we recommend the hot air circulation mode.
The recommended mode is printed in bold.

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