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Aufläufe - Süß Kerntemperatur (°C)
Weniger Rosa Mehr
Weißbrotauflauf mit/ohne Obst,
Reisbrei mit/ohne Obst,
Süßer Nudelauflauf
80 85 90
10.19 Informationen für
Prüfinstitute
Prüfungen gemäß EN 60350-1:2013 und
IEC 60350-1:2011.
Backen auf einer Einschubebene. Backen in Formen
Speise Funktion Temperatur (°C) Dauer
(Min.)
Einschubebe-
ne
Biskuit (fettfrei) Heißluft 140 - 150 35 - 50 2
Biskuit (fettfrei) Ober-/Unterhitze 160 35 - 50 2
Apfelkuchen (2 For-
men Ø 20 cm, diago-
nal versetzt)
Heißluft 160 60 - 90 2
Apfelkuchen (2 For-
men Ø 20 cm, diago-
nal versetzt)
Ober-/Unterhitze 180 70 - 90 1
Backen auf einer Einschubebene. Plätzchen
Speise Funktion Temperatur (°C) Dauer
(Min.)
Einschub-
ebene
Mürbeteiggebäck/
Feingebäck
Heißluft 140 25 - 40 3
Mürbeteiggebäck/
Feingebäck
Ober-/Unterhitze
160
1)
20 - 30 3
Törtchen (20 Stück
pro Blech)
Heißluft
150
1)
20 - 35 3
Törtchen (20 Stück
pro Blech)
Ober-/Unterhitze
170
1)
20 - 30 3
1)
Backofen vorheizen.
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