Gaggenau BX 480 Series Use And Care Manual page 47

Dish Accessories
Sponge cake Springform
cake pan
Loaf cakes Loaf pan
Bundt cake Bundt cake
pan
Sheet cakes Baking sheet 2 (3)
Swiss roll Baking tray +
Greaseproof
paper
Sponge base Springform
cake pan
Yeast sheet cake Baking sheet 2 (3)
Fruit cake on a Pie dish
shortcake base
Tart Pie dish
Puff pastry strudel Baking tray +
greaseproof
paper
Apple pie Springform
cake pan
(according to
ø 20 cm
EN60350-1)
Springform
cake pan
ø 20 cm
Cake base Springform
cake pan
(according to
ø 26 cm
EN60350-1)
Springform
cake pan
ø 26 cm
Small baked products
* Pre-heat the appliance to the specified temperature. When putting in the food to be cooked, switch back to the second tem-
perature specification.
** Deactivating the quick heat function in the basic settings
Basic settings
(see chapter
Level Temperature
in °F (°C)
2 (3) 320 - 340
(160 - 170)
2 (3) 320 - 340
(160 - 170)
2 (3) 320 - 340
(160 - 170)
2 (3) 320 - 340
(160 - 170)
1 (2) 330 (165)
1 (2) 340 (170)
330 - 340
(165 - 170)
2 (3) 330 - 340
(165 - 170)
2 (3) 375 (190)
2 (3) 330 - 345
(165 - 175)
330 (165)
2 (3) 330 (165)
2 (3) 330 (165)
2 (3) 340 (170)
2 (3) 330 (165)
2 (3) 330 (165)
2 (3) 340 (170)
2 (3) 330 (165)
2 (3) 340 (170)
2 (3) 390 (200)
2 (3) 320** (160**)
1 (2) 355** (180**)
2 (3) 320** (160**)
2 (3) 320** (160**)
: Basic settings > Pre-heat time/signal > Pre-heating with signal)
Type of Cooking time Observations
heating in min.
H
50 - 60
N
50 - 60
H
60 - 65 For even browning, place lengthwise in
the cooking compartment.
N
55 - 60
H
30 Recipe tip: classic Bundt cake or with
bacon and walnuts.
I
50 No need to preheat; do not open appli-
ance door.
H
40 - 45 Oil baking sheet slightly.
N
40 - 50
H
6 Place dough on greaseproof paper
sprinkled with sugar, then roll up.
H
30 - 35 Line a springform cake pan with grease-
proof paper.
H
30 - 35 Recipe tip: top with plums, figs or onions
and bacon.
N
30 - 35
H
40 - 50 Recipe tip: top with strawberries or with
apricots and marzipan.
N
40 - 50
K
45 - 55
H
30 - 40 French cake with shortcake base, e.g.
tarte aux pommes, tarte tatin, tarte au
N
30 - 40
chocolat, tarte au citron.
K
40 - 45
M
45 - 50 For light tart types.
H
20 - 25 Recipe tip: fill with pudding and cherries
or apples.
H
85 - 105 Pre-heat
N
80 - 95 Pre-heat
H
22 - 30 Pre-heat
N
20 - 45 Pre-heat
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