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Gaggenau BO 220-100 Manual

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Gebäck Einschub- Heißluft Eco Heißluft u. Ober- und Back-
ebene von Unterhitze Unterhitze dauer
unten Temp. °C Temp. °C Temp. °C Temp. °C Min.
Bisquitrolle 2 210 7-9
Tortenboden 2 165-175 30-35
Obstkuchen auf Hefeteig 2 165 165-175 40-45
Obstkuchen auf Mürbeteig 2 165 165 165 165-175 40-45
Blätterteig-Kleingebäck 1+3/2* 180 180 190 15-20
Käsekuchen (hoch) 2 165 165 165 165-170 90-100
Käseschnitten (flach) 2 165 165 165 165-175 45-50
Rührkuchen (rund) 2 160-170 160-175 170-175 50-60
Kastenkuchen 2 160-170 160-175 170-175 50-60
Hefenapfkuchen (hoch) 1 160-175 165-175 40-50
Plätzchen 1+3/2* 160-175 160-175 165-170 15-20
Hefezopf 2 165 165-170 30-40
Blechkuchen (Belag trocken) 2 165-170 165-170 165-170 40-50
Blechkuchen (Belag feucht) 2 165-170 165-170 170 165-170 40-50
Windbeutel 1+3/2* 180 180 180-190 20-25
Mischbrot** 2 200/170 210/170 40-50
* In den Betriebsarten Eco und Heißluft können Sie auf mehreren Ebenen zugleich backen.
** Gerät auf der angegebenen Temperatur vorheizen. Beim Einschieben des Garguts auf die
zweite Temperaturangabe zurückschalten.
Bemerkung: Obenstehende Werte sind als Richtwerte aufzufassen. Wir empfehlen, den Backofen immer
vorzuheizen.
Backwaren mit Hefe gelingen am besten im Heißluftbetrieb.
Die empfohlene Betriebsart ist fett gedruckt.
Backtabelle
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