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UMLUFT
Gargut
Blechtyp und
Einschubebe-
ne
Vorheizzeit
(Minuten)
Temperatur
(°C)
Garzeit/Back-
zeit (Minuten)
Feingebäck
(250 g)
Emailliertes
Blech auf Ebe-
ne 3
10 140 - 150 20 - 30
Feingebäck
(250 + 250 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
10 140 - 150 25 - 30
Feingebäck
(250 + 250 +
250 g)
Emailliertes
Blech auf Ebe-
ne 1, 2 und 3
10 150 - 160 30 - 40
Flacher Ku-
chen (500 g)
Emailliertes
Blech auf Ebe-
ne 2
10 150 - 160 30 - 35
Flacher Ku-
chen (500 +
500 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
10 150 - 160 35 - 45
Flacher Ku-
chen (500 +
500 + 500 g)
Emailliertes
Blech auf Ebe-
ne 1, 2 und 4
1)
10 155 - 165 40 - 50
Hefekuchen
mit Äpfeln
(2000 g)
Emailliertes
Blech auf Ebe-
ne 3
- 170 - 180 40 - 50
Apfelkuchen
(1200 + 1200
g)
2 runde Alumi-
niumbleche
(Durchmesser:
20 cm) auf
Ebene 2
- 165 - 175 50 - 60
Törtchen (500
g)
Emailliertes
Blech auf Ebe-
ne 2
10 150 - 160 20 - 30
Törtchen (500
+ 500 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
10 150 - 160 30 - 40
Törtchen (500
+ 500 + 500 g)
Emailliertes
Blech auf Ebe-
ne 1, 2 und 4
1)
10 150 - 160 35 - 45
Biskuit, ohne
Butter (350 g)
1 rundes Alu-
miniumblech
(Durchmesser:
26 cm) auf
Ebene 1
10 150 - 160 20 - 30
22
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