755783
47
Zoom out
Zoom in
Previous page
1/52
Next page
47
Tableaux et conseils fr
Pain, petits pains
Pain bis Plaque à
pâtisserie +
papier de
cuisson
2(3) 200/ 170* H40- 50
2(3) 200/ 170* N40- 50
2(3) 200/ 165* O45- 50
Pain au levain Plaque à
pâtisserie
2(3) 200/ 180* N50- 60
Pain aux olives et
aux tomates
Plaque à
pâtisserie
2(3) 200/ 170* N40- 50
Pain, dans un moule
à cake
Moule à
cake
2(3) 175 N40- 45
Baguette,
précuite
Plaque à
pâtisserie +
papier de
cuisson
2(3) 220 N10- 12
Ciabatta,
précuite
Plaque à
pâtisserie +
papier de
cuisson
2(3) 190 N12- 14
2(3) 180 H12- 14
Pain pita Plaque à
pâtisserie +
papier de
cuisson
2(3) 200 H15- 20 Le temps de cuisson dépend de la taille et
de l'épaisseur de la fougasse.
2(3) 210 N15- 20
Foccacia Plaque à
pâtisserie +
papier de
cuisson
2(3) 210 N15- 20 Garnissez-la avec différents ingrédients, par
ex. des herbes, du sel marin, des olives, des
filets d'anchois, des oignons, du jambon,
des tomates ou du fromage.
Baguette à l'ail/aux
fines herbes
Plaque à
pâtisserie +
papier de
cuisson
2(3) 200 N8- 10
Feuilleté Plaque à
pâtisserie +
papier de
cuisson
2(3) 200 H20- 25 Conseil recette : garnissez-le avec du fro-
mage de brebis et de la féta.
Brioche tressée Plaque à
pâtisserie +
papier de
cuisson
2(3) 165 H20
2(3) 170 I30- 35 Sans préchauffage, n'ouvrez pas la porte de
l'appareil.
Petits pains,
précuits
Plaque à
pâtisserie +
papier de
cuisson
2(3) 210 N8- 10
2(3) 200 H8- 10
Petits pains,
surgelés
Plaque à
pâtisserie +
papier de
cuisson
2(3) 180 H10- 12
2(3) 200 N10- 12
Petits pains,
frais (de 50 g)
Plaque à
pâtisserie +
papier de
cuisson
2(3) 250/ 200* N15- 20
Plat Accessoires Niveau Température
en °C
Mode de
cuisson
Temps de
cuisson
en min.
Remarques
* Préchauffez l'appareil à la température indiquée. Au moment d'enfourner les aliments, baissez la température au second
niveau indiqué.
** Désactivez la fonction Préchauffage rapide dans les réglages de base ~ "Réglages de base" à la page 25
47


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BOP221112 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BOP221112 in the language / languages: French as an attachment in your email.

The manual is 1,41 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BOP221112

Gaggenau BOP221112 User Manual - English - 48 pages

Gaggenau BOP221112 User Manual - German - 48 pages

Gaggenau BOP221112 User Manual - Dutch - 48 pages

Gaggenau BOP221112 Installation Guide - All languages - 28 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info