Gaggenau BO 280/281-6, Инструкция по использованию и уходу

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Cakes and cookies Level from Convection Economy Con Top and Baking
below bottom heat bottom heat time
Temp. °F Temp. °F Temp. °F Temp. °F Min.
Swiss roll 2 410 7-9
Flan base 2 330-345 30-35
Fruit flan on yeast dough 2 330 330-345 40-45
Fruit flan on short-crust pastry 2 330 330 330 330-345 40-45
Small flaky pastry cakes 1+3/2* 355 355 375 15-20
Cheesecake (high) 2 330 330 330 330-340 90-100
Cheesecake slices (flat) 2 330 330 330 330-345 45-50
Sponge cake (round) 2 320-340 320-345 340-345 50-60
Loaf cake 2 320-340 320-345 340-345 50-60
Yeast dough ring cake (tall) 1 320-345 330-345 40-50
Biscuits 1+3/2* 320-345 320-345 330-340 15-20
‘Hefezopf’ 2 330 330-340 30-40
Cake on baking tray (dry top) 2 330-340 330-340 330-340 40-50
Cake on baking tray (moist top)2 330-340 330-340 340 330-340 40-50
Cream puffs 1+3/2* 355 355 355-375 20-25
Mixed-grain bread** 2 390/340 210/340 40-50
* In the economy and convection 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 convection mode.
The recommended mode is printed in bold.
Baking Table