Gaggenau EB 295 Operating And Installation Instructions

Contents

284. Baking tableCakes and biscuits Hot air ECO Hot air and Top and Level Bakingcirculation bottom heat bottom heat timeTemp. °C Temp. °C Temp. °C Temp. °C from below Min.Swiss roll 210 2 7-9Flan base 170-175 2 30-35Fruit flan on yeast dough 165 165-175 2 40-45Fruit flan on short-crust pastry 165 165 165 165-175 2 40-45Small flaky pastry cakes 180 180 190 1+3/2* 15-20Cheesecake (high) 165 165 165 165-175 2 90-100Cheesecake slices (flat) 165 165 165 165-175 2 45-50Sponge cake (round) 160-175 160-175 175-180 2 50-60Loaf cake 160-175 160-175 175-180 2 50-60Yeast dough ring cake (tall) 160-175 165-175 1 40-50Biscuits 160-175 160-175 170-175 1+3/2* 15-20‘Hefezopf’ 165 165-175 2 30-40Cake on baking tray (dry top) 165-170 165-170 165-175 2 40-50Cake on baking tray (moist top) 165-170 165-170 170 165-175 2 40-50Cream puffs 180 180 180-190 1+3/2* 20-25Mixed-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 temperaturewhen 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.