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Gargut Menge (g) Temperatur
(°C)
Dauer (Min.) Ebene Zubehör
Rumänischer
Biskuit
3)
600 + 600 155 - 165 40 - 50 2 2 Alumini-
umbleche
(Länge: 25
cm) auf der-
selben Ein-
schubebene
Rumänischer
Biskuitkuchen
auf traditionelle
Art
600 + 600 150 - 160 30 - 40 2 2 Alumini-
umbleche
(Länge: 25
cm) auf der-
selben Ein-
schubebene
Hefebrötchen
1)
800 190 15 3 Backblech
Hefebrötchen
5)
800 + 800 190 15 1 + 3 Backblech
Biskuitrolle
1)
500 150 - 160 15 - 20 3 Backblech
Baiser 400 110 - 120 30 - 40 2 Backblech
Baiser 400 + 400 110 - 120 45 - 55 1 + 3 Backblech
Streuselkuchen 1500 160 - 170 25 - 35 3 Backblech
Biskuit
1)
600 150 - 160 25 - 35 2 Backblech
Butterkuchen
1)
600 + 600 160 - 170 25 - 35 1 + 3 Backblech
1)
Backofen 10 Minuten vorheizen.
2)
Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 7 Minuten im Backofen.
3)
Backofen 10 - 15 Minuten vorheizen.
4)
Temperatur auf 250 °C einstellen und Backofen 10 - 20 Minuten vorheizen.
5)
Backofen 15 Minuten vorheizen.
12.8 Heißluft mit Ringheizkörper
Gargut Menge (g) Temperatur
(°C)
Dauer (Min.) Ebene Zubehör
Feingebäck
1)
250 155 20 3 Backblech
Feingebäck
1)
250 + 250 150 20 1 + 3 Backblech
Flacher Ku-
chen
1)
1000 155 35 2 Backblech
DEUTSCH 25
25


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