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Speise Temperatur
(°C)
Dauer (Min.) Einschubebene
2 Ebenen 3 Ebenen
Blätterteigge-
bäck
170 - 180
1)
30 - 50 1 / 4 -
Brötchen 180 20 - 30 1 / 4 -
1)
Backofen vorheizen.
10.12 Knusprige Backwaren mit Heißluft + Unterhitze
Speise Temperatur (°C) Dauer (Min.) Einschubebene
Pizza (dünn)
210 - 230
1)2)
15 - 25 2
Pizza (dick) 180 - 200 20 - 30 2
Obststörtchen 180 - 200 40 - 55 1
Spinatquiche 160 - 180 45 - 60 1
Quiche Lorraine/
Schweizer Flan
170 - 190 45 - 55 1
Apfelkuchen, ge-
deckt
150 - 170 50 - 60 1
Gemüsekuchen 160 - 180 50 - 60 1
Fladenbrot
210 - 230
1)
10 - 20 2
Blätterteigquiche
160 - 180
1)
45 - 55 2
Flammkuchen
210 - 230
1)
15 - 25 2
Piroggen
180 - 200
1)
15 - 25 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
10.13 Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie mageres Fleisch mit einem
Deckel.
Braten Sie große Fleischstücke auf dem
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas warmes Wasser in das
Blech, um zu verhindern, dass
abtropfendes Fett verbrennt.
Wenden Sie den Braten nach 1/2 - 2/3
der Bratzeit.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Begießen Sie Fleischstücke während des
Bratvorgangs mehrmals mit ihrem
eigenen Saft.
10.14 Braten
Nutzen Sie die erste Einschubebene.
DEUTSCH 29
29


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