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Backen auf mehreren Ebenen
Kuchen/Gebäck/Brot auf Backblechen
Backware
Heißluft mit Ring-
heizkörper
Heißluft mit Ring-
heizkörper
Temperatur in °C
Dauer
Std.:Min.
Einsatzebene von unten
2 Ebenen 3 Ebenen
Windbeutel/Eclairs 1/4 -
160-180
1)
0:25-0:45
Streuselkuchen tro-
cken
1/4 - 150-160 0:30-0:45
1) Backofen vorheizen
Plätzchen/small cakes/Gebäck/Brötchen
Backware
Heißluft mit Ring-
heizkörper
Heißluft mit Ring-
heizkörper
Temperatur in °C
Dauer
Std.:Min.
Einsatzebenen von unten
2 Ebenen 3 Ebenen
Mürbeteigplätzchen 1/4 1/3/5 150-160 0:20-0:40
Spritzkuchen/Teigstreifen 1/4 1/3/5 140 0:25-0:50
Rührteigplätzchen 1/4 - 160-170 0:25-0:40
Eiweißgebäck, Baiser 1/4 - 80-100 2:10-2:50
Makronen 1/4 - 100-120 0:40-1:20
Hefekleingebäck 1/4 - 160-170 0:30-0:60
Blätterteigkleingebäck 1/4 -
170-180
1)
0:30-0:50
Brötchen 1/4 - 180 0:30-0:55
Small cakes (20 pro Blech) 1/4 -
150
1)
0:25-0:40
1) Backofen vorheizen
Tipps zum Backen
Backergebnis Mögliche Ursache Abhilfe
Der Kuchen ist unten nicht
ausreichend gebräunt.
Falsche Einsatzhöhe Schieben Sie den Kuchen tiefer ein.
Der Kuchen fällt zusammen
(wird feucht, klumpig, strei-
fig).
Die Backofentemperatur
ist zu hoch.
Verwenden Sie eine etwas niedrigere
Backtemperatur.
Der Kuchen fällt zusammen
(wird feucht, klumpig, strei-
fig).
Backzeit zu kurz.
Stellen Sie eine längere Backzeit ein. Die
Backzeit lässt sich nicht durch eine hö-
here Temperatur verringern.
Der Kuchen fällt zusammen
(wird feucht, klumpig, strei-
fig).
Zuviel Flüssigkeit im
Teig.
Weniger Flüssigkeit verwenden. Beachten
Sie die Rührzeiten, vor allem beim Einsatz
von Küchenmaschinen.
16 Praktische Tipps und Hinweise
16


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