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KUCHEN / GEBÄCK
(°C)
(Min.)
2 Ebenen
Windbeutel / Eclairs,
Heizen Sie den lee-
ren Backofen vor
160 - 180 25 - 45 1 / 4
Streuselkuchen, tro-
cken
150 - 160 30 - 45 1 / 4
KLEINGEBÄCK / KLEINE KUCHEN / GEBÄCK / BRÖTCHEN
(°C)
(Min.)
2 Ebenen 3 Ebenen
Brötchen 180 20 - 30 1 / 4 -
Mürbeteig-
Plätzchen
150 - 160 20 - 40 1 / 4 1 / 3 / 5
Rührteigplätz-
chen
160 - 170 25 - 40 1 / 4 -
Blätterteigge-
bäck, Heizen Sie
den leeren
Backofen vor
170 - 180 30 - 50 1 / 4 -
Hefekleinge-
bäck
160 - 170 30 - 60 1 / 4 -
Makronen 100 - 120 40 - 80 1 / 4 -
Gebäck aus Ei-
weiß / Baiser
80 - 100 130 - 170 1 / 4 -
11.8 Tipps zum Braten
Verwenden Sie hitzefestes Geschirr.
Braten Sie mageres Fleisch abgedeckt.
Braten Sie große Fleischkeulen direkt im
Blech oder auf der Drahtablage über
dem Blech.
Geben Sie etwas Wasser ins Blech, um zu
verhindern, dass das herabtropfende
Fett brennt.
Drehen Sie den Braten nach 1/2-2/3 der
Gardauer.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Beträufeln Sie die Fleischkeulen mehrere
mit dem eigenen Saft während des
Bratens.
11.9 Braten
Nutzen Sie die erste Einschubebene.
DEUTSCH 27
27


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