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Gargut Menge (g) Temperatur
(°C)
Dauer (Min.) Ebene Zubehör
Schweizer Apfel-
kuchen
4)
1900 200 - 220 30 - 40 1 Backblech
Stollen
4)
2400 170 - 180
55 - 65
5)
2 Backblech
Quiche Lor-
raine
4)
1000 220 - 230 40 - 50 1 1 rundes Blech
(Durchmesser: 26
cm)
Bauernbrot
6)
750 + 750 180 - 200 60 - 70 1 2 Aluminiumble-
che (Länge: 20
cm)
Rumänischer
Biskuit
1)
600 + 600 160 - 170 40 - 50 2 2 Aluminiumble-
che (Länge: 25
cm) auf dersel-
ben Einschub-
ebene
Rumänischer
Biskuitkuchen
auf traditionelle
Art
600 + 600 160 - 170 30 - 40 2 2 Aluminiumble-
che (Länge: 25
cm) auf dersel-
ben Einschub-
ebene
Hefebrötchen
4)
800 200 - 210 10 - 15 2 Backblech
Biskuitrolle
1)
500 150 - 170 15 - 20 1 Backblech
Baiser 400 100 - 120 40 - 50 2 Backblech
Streuselku-
chen
4)
1500 180 - 190 25 - 35 3 Backblech
Butterkuchen
1)
600 180 - 200 20 - 25 2 Backblech
1)
Backofen 10 Minuten vorheizen.
2)
Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 7 Minuten im Backofen.
3)
Backofen 20 Minuten vorheizen.
4)
Backofen 10 - 15 Min. vorheizen.
5)
Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 10 Minuten im Backofen.
6)
Temperatur auf 250 °C einstellen und Backofen 18 Minuten vorheizen.
12.7 Heißluft
Gargut Menge (g) Temperatur
(°C)
Dauer (Min.) Ebene Zubehör
Feingebäck
1)
250 145 25 3 Backblech
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