Baking table | Gaggenau EB 290/291, EB 270/271 specs

7. 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	165	165	165	165-175	2	40-45

Small flaky pastry cakes	180	180		190	1+3/2*	15-20

Cheesecake (high)	165	165	165	165-175	2	90-100

Cheesecake slices (flat)	165	165	165	165-175	2	45-50

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	160-175		170-175	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.