Manual Gaggenau BO 220-111 (page 13 of 32) (English)

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Cakes and biscuits Level from Hot air Economy Hot air and Top and Baking

below bottom heat bottom heat time

Temp. °C Temp. °C Temp. °C Temp. °C Min.

Swiss roll 2 210 7-9

Flan base 2 165-175 30-35

Fruit flan on yeast dough 2 165 165-175 40-45

Fruit flan on short-crust pastry 2 165 165 165 165-175 40-45

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

Cheesecake (high) 2 165 165 165 165-170 90-100

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

Sponge cake (round) 2 160-170 160-175 170-175 50-60

Loaf cake 2 160-170 160-175 170-175 50-60

Yeast dough ring cake (tall) 1 160-175 165-175 40-50

Biscuits 1+3/2* 160-175 160-175 165-170 15-20

‘Hefezopf’ 2 165 165-170 30-40

Cake on baking tray (dry top) 2 165-170 165-170 165-170 40-50

Cake on baking tray (moist top)2 165-170 165-170 170 165-170 40-50

Cream puffs 1+3/2* 180 180 180-190 20-25

Mixed-grain bread** 2 200/170 210/170 40-50

* 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.

Baking Table

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Others manual(s) of Gaggenau BO 220-111

Gaggenau BO 220-111 User Manual - German - 32 pages

Gaggenau BO 220-111 User Manual - Dutch - 32 pages

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Gaggenau BO 220-111 Manual

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