Gaggenau BOP 210 1.2 Instruction Manual page 41

Dish Accessories Level Temperature
Sponge cake Springform
cake tin
Loaf cake Loaf tin
Bundt cake, Ring cake tin 1 (2)
ring cake
Tray bakes Baking tray
Swiss roll Baking tray
+
greaseproof
paper
Sponge base Springform
cake tin
Yeast tray bakes Baking tray
Fruit flan with short- Tart tin or
crust pastry dish
Tart Tart tin or
dish
Strudel made from Baking tray
puff pastry + grease-
proof paper
Apple pie 20 cm
springform
(in accordance with
cake tin
EN60350-1)
20 cm
(Appliance width:
springform
60 cm)
cake tin
Apple pie 20 cm
springform
(in accordance with
cake tin
EN60350-1)
20 cm
(Appliance width:
springform
76 cm)
cake tin
Water sponge cake 26 cm
springform
(in accordance with
cake tin
EN60350-1)
26 cm
(Appliance width:
springform
60 cm)
cake tin
Water sponge cake 26 cm
springform
(in accordance with
cake tin
EN60350-1)
26 cm
(Appliance width:
springform
76 cm)
cake tin
* Preheat the appliance to the specified temperature. Turn the temperature down to the second specified temperature when
placing the food in the oven.
Deactivate the "Rapid heating" function in the basic settings ~
**
Type of
in °C heating
2 (3) 160–170
2 (3) 160–170
2 (3) 160–170
2 (3) 160–170
165
1 (2) 170
2 (3) 165–170
2 (3) 165–170
2 (3) 190
2 (3) 165–175
2 (3) 165
2 (3) 165
2 (3) 165
2 (3) 170
2 (3) 165
2 (3) 190
2 (3) 190
2 (3) 190
2 (3) 190
2 (3) 200
2 160**
1 160**
3 160**
2 160**
2 160**
2 160**
3 160**
3 160**
Cooking Comments
time
(mins)
H
50–60
N
50–60
H
60–65 To ensure even browning, place the tin
N
lengthways in the cooking compartment.
55–60
H
30 Recipe tip: Stick to a traditional Bundt cake
recipe or add bacon and walnuts.
I
55 No need to preheat; do not open the
appliance door.
H
20–30 Lightly grease the baking tray.
N
40–50
H
6 Turn it out while still hot onto a piece of
greaseproof paper sprinkled with sugar,
then roll it up.
H
30–35 Line a springform cake tin with greaseproof
paper.
H
30–35 Recipe tip: Top with plums, figs or onion and
N
ham.
30–35
H
40–50 Recipe tip: Top with strawberries or apricots
N
and marzipan.
40–50
K
45–55
H
30–40 French flan with a shortcrust pastry base,
N
e.g. tarte aux pommes, tarte tatin, tarte au
30–40
K
chocolat and tarte au citron.
40–45
M
45–50 For light-coloured tart tins or dishes.
H
20–25 Recipe tip: Fill with custard and cherries or
apples.
H
90–105 Preheat
N
90–100 Preheat
H
85–100 Preheat
N
100–110 Preheat
H
22–30 Preheat
N
20–30 Preheat
H
22–30 Preheat
N
25–30 Preheat
"Basic settings" on page 24
en
Tables and tips
41