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GERICHT
Ober-/Unterhitze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem
pe-
ratur
[°C]
Kleine Ku-
chen – zwei
Ebenen
- - 2 und 4 150 -
160
25 - 35 Auf dem
Backblech
Kleine Ku-
chen – drei
Ebenen
- - 1, 3 und 5 150 -
160
30 - 45 Auf dem
Backblech
Plätzchen/
Feingebäck
– eine Ebe-
ne
3 140 3 140 -
150
30 - 35 Auf dem
Backblech
Plätzchen/
Feingebäck
– zwei Ebe-
nen
- - 2 und 4 140 -
150
35 - 40 Auf dem
Backblech
Plätzchen/
Feingebäck
– drei Ebe-
nen
- - 1, 3 und 5 140 -
150
35 - 45 Auf dem
Backblech
Baisers – ei-
ne Ebene
3 120 3 120 80 - 100 Auf dem
Backblech
Baisers –
zwei Ebe-
nen
- - 2 und 4 120 80 - 100 Auf dem
Backblech
1)
Rosinen-
brötchen
3 190 3 170 –
190
12 - 20 Auf dem
Backblech
1)
Eclairs – ei-
ne Ebene
3 190 3 170 25 - 35 Auf dem
Backblech
Eclairs –
zwei Ebe-
nen
- - 2 und 4 170 35 - 45 Auf dem
Backblech
Törtchen 2 180 2 170 45 - 70 In einer Ku-
chenform
(20 cm)
Obstkuchen
mit hohem
Fettgehalt
1 160 2 150 110 - 120 In einer Ku-
chenform
(24 cm)
Englischer
Sandwich-
kuchen à la
Victoria
1 170 2 160 50 - 60 In einer Ku-
chenform
(20 cm)
54
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54


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