Gaggenau ED221 - Manual (Page 31)

Baking table
30
Cakes and biscuits Temperature Moisture Cooking time Special notes
(app. in min.)
Apple tart 170 - 190 °C 30 % 30 - 45
Swiss roll 190 - 210 °C 0 - 30 % 7 - 9
Small flaky pastry cakes 180 - 200 °C 80 - 100 % 15 - 25
Bread (1 kg) ** 200 °C / 165 °C * 80 - 100 % 50 - 55
Bread rolls ** 200 - 220 °C 80 - 100 % 20 - 30
Plaited buns ** 165 - 170 °C 30 - 60 % 35 - 45 see recipe book
Ring cake (yeast) 160 - 175 °C 30 - 60 % 45 - 50
Fruit pie made of yeast dough 160 - 175 °C 0 - 30 % 40 - 55 see recipe book
Biscuits 160 - 175 °C 0 % 15 - 20
Quiche, fruit tarts 180 - 210 °C 0 - 30 % 35 - 45 see recipe book
Sponge cake 160 - 175 °C 0 - 30 % 50 - 60 see recipe book
Cream puffs 200 - 210 °C 0 - 30 % 20 - 30
Onion pie 170 - 180 °C 60 - 80 % 40 - 50 see recipe book
Note: the cooking times and quantities given here are rough values for 4 people. Smaller quantities shorten cooking time. Always preheat the
steam oven. You can only bake on one level. Use the second level from bottom.
* Reduce to the second temperature value after15 min.
** Bread and bread rolls can be successfully baked as follows: Preheat at 220 °C and 30 % moisture. After placing them in the oven, steam once
or twice. After 5 minutes reduce to 0 % moisture and 190 °C.