Gaggenau BO 220/221 Instruction Manual

Also see for BO 220: Instruction manual

Gaggenau BO 220/221 Instruction Manual Manual pdf 13 page image

13Cakes and biscuits Level from Hot air Economy Hot air and Top and Bakingbelow bottom heat bottom heat timeTemp. °C Temp. °C Temp. °C Temp. °C Min.Swiss roll 2 210 7-9Flan base 2 165-175 30-35Fruit flan on yeast dough 2 165 165-175 40-45Fruit flan on short-crust pastry 2 165 165 165 165-175 40-45Small flaky pastry cakes 1+3/2* 180 180 190 15-20Cheesecake (high) 2 165 165 165 165-170 90-100Cheesecake slices (flat) 2 165 165 165 165-175 45-50Sponge cake (round) 2 160-170 160-175 170-175 50-60Loaf cake 2 160-170 160-175 170-175 50-60Yeast dough ring cake (tall) 1 160-175 165-175 40-50Biscuits 1+3/2* 160-175 160-175 165-170 15-20‘Hefezopf’ 2 165 165-170 30-40Cake on baking tray (dry top) 2 165-170 165-170 165-170 40-50Cake on baking tray (moist top)2 165-170 165-170 170 165-170 40-50Cream puffs 1+3/2* 180 180 180-190 20-25Mixed-grain bread** 2 200/170 210/170 40-50* In the economy and hot air modes you can bake simultaneously on several levels.** Preheat the appliance to the specified temperature. Switch back to the second temperaturewhen inserting the food.Note: The values given above should be looked upon as recommended values. We advise you to alwayspreheat the oven.For baking yeast dough we recommend the hot air circulation mode.The recommended mode is printed in bold.Baking Table