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Backergebnis Mögliche Ursache Abhilfe
Der Kuchen ist zu trocken. Die Backzeit ist zu lang. Stellen Sie beim nächsten
Kuchen eine kürzere Back-
zeit ein.
Der Kuchen ist unregel-
mäßig gebräunt.
Die Backofentemperatur ist
zu hoch und die Backzeit zu
kurz.
Stellen Sie eine niedrigere
Backofentemperatur und
eine längere Backzeit ein.
Der Kuchen ist unregel-
mäßig gebräunt.
Der Teig ist ungleich verteilt. Verteilen Sie den Teig
gleichmäßig auf dem Back-
blech.
Der Kuchen ist nach der ein-
gestellten Zeit nicht fertig
gebacken.
Die Backofentemperatur ist
zu niedrig.
Stellen Sie beim nächsten
Kuchen eine etwas höhere
Backofentemperatur ein.
8.3 Backen auf einer
Einschubebene
Die Funktion Ober-/Unterhitze
verwenden.
Backen in Formen
Speise Temperatur (°C) Dauer (Min.) Ebene
Gugelhupf oder
Brioche
160 - 180 50 - 70 1
Sandkuchen/Früch-
tekuchen
150 - 170 70 - 90 1
Fatless sponge
cake / Biskuit (ohne
Butter)
160 30 - 50 2
Tortenboden - Mür-
beteig
190 - 210
1)
10 - 25 2
Tortenboden - Rühr-
teig
170 - 190 20 - 25 2
Apple pie / Apfelku-
chen (2 Formen Ø 20
cm, diagonal ver-
setzt)
180 70 - 90 1
Pikante Torte (z. B.
Quiche Lorraine)
180 - 200 40 - 60 1
Käsekuchen 160 - 180 60 - 90 1
1)
Backofen vorheizen.
DEUTSCH 11
11


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