Gaggenau EB 290, EB 291, EB 271, EB 270 manual Baking table

4. Baking table

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

*Level from below

**In the hot air mode, 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 must be looked upon as recommended values. You are advised to always preheat the oven. The recommended mode is printed in bold.

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