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Gaggenau EB 260 Manual

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4. Backtabelle
Gebäck Heißluft ECO Heißluft und Ober- und
Einschub- Back-
Unterhitze Unterhitze ebene
dauer
Temp. °C Temp. °C Temp. °C Temp. °C von unten
Min.
Bisquitrolle 210 2 7-9
Tortenboden 170-175 2 30-35
Obstkuchen auf Hefeteig 165 165-175 2 40-45
Obstkuchen auf Mürbeteig 165 165 165 165-175 2 40-45
Blätterteig-Kleingebäck 180 180 190 1+3/2* 15-20
Käsekuchen (hoch) 165 165 165 165-175 2 90-100
Käseschnitten (flach) 165 165 165 165-175 2 45-50
Rührkuchen (rund) 160-175 160-175 175-180 2 50-60
Kastenkuchen 160-175 160-175 175-180 2 50-60
Hefenapfkuchen (hoch) 160-175 165-175 1 40-50
Plätzchen 160-175 160-175 170-175 1+3/2* 15-20
Hefezopf 165 165-175 2 30-40
Blechkuchen (Belag trocken) 165-170 165-170 165-175 2 40-50
Blechkuchen (Belag feucht) 165-170 165-170 170 165-175 2 40-50
Windbeutel 180 180 180-190 1+3/2* 20-25
Mischbrot** 200/170 210/170 2 40-50
* In den Betriebsarten ECO und Heißluft können Sie auf mehreren Ebenen zugleich backen.
** Heizen Sie das Gerät auf der angegebenen Temperatur vor. Schalten Sie beim Einschieben des Garguts
auf die zweite Temperaturangabe zurück.
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.
… 23 …


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