10
Settings table
The values given are for a preheated appliance. The
values must be looked upon as a guideline. The heat
required depends on the type and condition of the
food.
Dishes
Hot air
(temp. °C)
top and bot-
tom heat
(temp. °C)
Level
Cooking time (approx.
h:min) Recommended
(core temperature)
Own
Cake/biscuits
Swiss roll
180
180-190
2nd from below 00:19-00:20
Sponge cake base
165
165-175
2nd from below 00:30-00:35
Yeast cake
165
165-175
2nd from below 00:30-00:35
Cheesecake (high)
165
165-175
2nd from below 01:20-01:35
Cheesecake slice
165
165-175
2nd from below 01:00-01:10
Small cakes and biscuits
165
1st/2nd/3rd
from below
00:15-00:20
165-175
2nd from below 00:15-00:20
Ring cake (yeast dough)
165
165-175
1st from below
00:45-00:50
Fruit flan
165
165-175
2nd from below 00:45-00:50
Choux pastry (cream puffs) 180
180-190
2nd from below 00:25-00:30
mixed cake
165
165-175
2nd from below 00:55-01:00
Meat
Pork roast (1.5 kg)
220/180*
2nd from below 01:30 (80°C)
Roast beef rare
275/200*
2nd from below 00:30-00:35 (40-50°C)
Medium-rare
275/200*
2nd from below 00:45-00:50 (55-65°C)
Well-done
275/200*
2nd from below 01:00-01:10 (65-75°C)
Roast veal
175
2nd from below 01:10-01:20
Lamb
220/180*
2nd from below 01:10 (75°C)
Venison
Leg of venison
175-200
2nd from below 01:30-01:40 (80-85°C)
Wild boar
175-200
2nd from below 01:30 -01:40 (80-85°C)
Poultry
Poultry
180
2nd from below 01:00 (90°C)
Fish
Fish fillet
200-225
2nd from below 00:30-00:50
Fish (1.5 - 2 kg)
200
2nd from below 00:30-00:50
* You are advised to reduce the temperature to the adjacent value after about 20 minutes.
Summary of Contents for EB 385
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