Baking And Roasting Table - Gaggenau EB 270/271 Operating And Installation Instructions

7. Baking table
Cakes and biscuits
Swiss roll
Flan base
Fruit flan on yeast dough
Fruit flan on short-crust pastry
Small flaky pastry cakes
Cheesecake (high)
Cheesecake slices (flat)
Sponge cake (round)
Loaf cake
Yeast dough ring cake (tall)
Biscuits
'Hefezopf'
Cake on baking tray (dry top)
Cake on baking tray (moist top)
Cream puffs
Mixed-grain bread**
* 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.
Hot air ECO
circulation
Temp. °C Temp. °C
165
165 165
180 180
165 165
165 165
160-175 160-175
160-175 160-175
160-175
160-175 160-175
165
165-170 165-170
165-170 165-170
180 180
200/170
Hot air and Top and
bottom heat bottom heat
Temp. °C Temp. °C
210
170-175
165-175
165 165-175
190
165 165-175
165 165-175
175-180
175-180
165-175
170-175
165-175
165-175
170 165-175
180-190
210/170
Level Baking
time
from below Min.
2 7-9
2 30-35
2 40-45
2 40-45
1+3/2* 15-20
2 90-100
2 45-50
2 50-60
2 50-60
1 40-50
1+3/2* 15-20
2 30-40
2 40-50
2 40-50
1+3/2* 20-25
2 40-50
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