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Backergebnis Mögliche Ursache Abhilfe
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.
11.17 Backen auf einer Einschubebene:
Backen in Formen
Speise Funktion Temperatur (°C) Dauer (Min.) Ebene
Gugelhupf/Brio-
che
Heißluft mit
Ringheizkörper
150 - 160 50 - 70 1
Sandkuchen/
Früchtekuchen
Heißluft mit
Ringheizkörper
140 - 160 70 - 90 1
Fatless sponge
cake / Biskuit
(ohne Butter)
Heißluft mit
Ringheizkörper
140 - 150 35 - 50 2
Fatless sponge
cake / Biskuit
(ohne Butter)
Ober-/Unterhi-
tze
160 35 - 50 2
Tortenboden -
Mürbeteig
Heißluft mit
Ringheizkörper
170 - 180
1)
10 - 25 2
Tortenboden -
Rührteig
Heißluft mit
Ringheizkörper
150 - 170 20 - 25 2
Apple pie / Ap-
felkuchen (2 For-
men Ø 20 cm,
diagonal ver-
setzt)
Heißluft mit
Ringheizkörper
160 60 - 90 2
Apple pie / Ap-
felkuchen (2 For-
men Ø 20 cm,
diagonal ver-
setzt)
Ober-/Unterhi-
tze
180 70 - 90 1
Käsekuchen Ober-/Unterhi-
tze
170 - 190 60 - 90 1
1)
Backofen vorheizen.
DEUTSCH 37
37


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