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Finden Sie für ein spezielles Rezept keine konkreten Angaben, orientieren Sie sich an ei-
nem ähnlichem.
Die Backzeit kann sich um 10-15 Minuten verlängern, wenn Kuchen auf mehreren Ebe-
nen gebacken werden.
Höhenunterschiede bei Kuchen und Gebäck können zu Beginn zu unterschiedlicher Bräu-
nung führen. Verändern Sie in diesem Fall nicht die Temperatureinstellung. Die Bräu-
nungsunterschiede gleichen sich während des Backvorgangs aus.
Backen auf einer Einsatzebene:
Gebäck in Formen
Backware Backofenfunktion Einsatz-
ebene
Temperatur
°C
Dauer Stun-
den:Min.
Gugelhupf oder Rodonku-
chen
Heißluft mit Ringheizkör-
per
1 150-160 0:50-1:10
Sandkuchen/Obstkuchen Heißluft mit Ringheizkör-
per
1 140-160 1:10-1:30
Rührkuchen Heißluft mit Ringheizkör-
per
2 140 0:35-0:50
Rührkuchen Ober-/Unterhitze 2 160 0:35-0:50
Tortenboden - Mürbeteig Heißluft mit Ringheizkör-
per
2
170-180
1)
0:10-0:25
Tortenboden - Rührteig Heißluft mit Ringheizkör-
per
2 150-170 0:20-0:25
Apple pie (2 Formen, Ø 20
cm, diagonal versetzt)
Heißluft mit Ringheizkör-
per
2 160 1:10-1:30
Apple pie (2 Formen, Ø 20
cm, diagonal versetzt)
Ober-/Unterhitze 2 180 1:10-1:30
Käsekuchen Ober-/Unterhitze 1 170-190 1:00-1:30
1) Backofen vorheizen
Gebäck auf Backblechen
Backware Backofenfunktion
Einsatz-
ebene
Temperatur °C
Dauer Stun-
den:Min.
Hefezopf/-kranz Ober-/Unterhitze 3 170-190 0:30-0:40
Christstollen
Ober-/Unterhitze 2
160-180
1)
0:50-1:10
Brot (Roggenbrot)
1. Erster Teil des Backpro-
zesses.
2. Zweiter Teil des Backpro-
zesses.
Ober-/Unterhitze 1
1.
230
1)
2. 160-180
1. 0:20
2. 0:30-1:00
Windbeutel/Eclairs
Ober-/Unterhitze 3
190-210
1)
0:20-0:35
Biskuitrolle
Ober-/Unterhitze 3
180-200
1)
0:10-0:20
14 Praktische Tipps und Hinweise
14


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