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Gargut
Blechtyp und
Einschubebe-
ne
Vorheizzeit
(Minuten)
Temperatur
(°C)
Garzeit/Back-
zeit (Minuten)
Rumänischer
Biskuitkuchen
- traditionelle
Art (600 + 600
g)
2 runde Alumi-
niumbleche
(Durchmesser:
20 cm) auf
Ebene 2
- 150 - 160 30 - 40
Hefebrötchen
(800 g)
Emailliertes
Blech auf Ebe-
ne 3
15 180 - 200 10 - 15
Hefebrötchen
(800 + 800 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
15 180 - 200 15 - 20
Biskuitrolle
(500 g)
Emailliertes
Blech auf Ebe-
ne 3
10 150 - 160 15 - 25
Baiser (400 g) Emailliertes
Blech auf Ebe-
ne 2
- 110 - 120 30 - 40
Baiser (400 +
400 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
- 110 - 120 45 - 55
Baiser (400 +
400 + 400 g)
Emailliertes
Blech auf Ebe-
ne 1, 2 und 4
1)
- 115 - 125 55 - 65
Streuselku-
chen (1500 g)
Emailliertes
Blech auf Ebe-
ne 3
- 160 - 170 25 - 35
Biskuit (600 g) Emailliertes
Blech auf Ebe-
ne 2
10 150 - 160 25 - 35
Butterkuchen
(600 + 600 g)
Emailliertes
Blech auf Ebe-
ne 1 und 3
10 160 - 170 25 - 35
1)
Wenn der Kuchen auf Einschubebene 4 fertig ist, herausnehmen, den Kuchen von Ebene 1
dort hinstellen und nochmals 10 Minuten backen.
2)
Lassen Sie den Kuchen nach dem Abschalten noch 7 Minuten im Backofen.
3)
Stellen Sie eine Vorheiztemperatur von 250 °C ein.
24
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