Baking Table - Gaggenau BO 250/251 Instruction Manual

Baking Table

Cakes and biscuits
Swiss roll
Flan base
Fruit flan on yeast dough
Fruit flan on short-crust pastry 2
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)2
Cream puffs
Mixed-grain bread**
* In the economy and hot air 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.
16
Level from Hot air
below
Temp. °C
2
2
2 165
165
1+3/2* 180
2 165
2 165
2 160-170
2 160-170
1 160-175
1+3/2* 160-175
2 165
2 165-170
165-170
1+3/2* 180
2 200/170
Economy Hot air and
bottom heat bottom heat time
Temp. °C Temp. °C
165 165
180
165 165
165 165
160-175
160-175
160-175
165-170
165-170 170
180
Top and Baking
Temp. °C Min.
210 7-9
165-175 30-35
165-175 40-45
165-175 40-45
190 15-20
165-170 90-100
165-175 45-50
170-175 50-60
170-175 50-60
165-175 40-50
165-170 15-20
165-170 30-40
165-170 40-50
165-170 40-50
180-190 20-25
210/170 40-50