Gaggenau EB 210/211 - Manual (Page 20)

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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.