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11.12 Feuchtigkeit, hoch
Verwenden Sie die zweite Regal-
position.
(°C) (Min.)
Fischfilet, dünn 85 15-25
Gebackene Ei-
er
90-110 15-30
Fisch, klein, bis
zu 0,35 kg
90 20-30
Fischfilet, dick 90 25-35
Fisch, bis zu 1
kg
90 30-40
Eiercreme,
Obstkuchen in
kleinen Schalen
90 35-45
Terrine 90 40-50
Knödel 120-130 40-50
11.13 Feuchtigkeit, mittel
Verwenden Sie die zweite Regal-
position.
(°C) (Min.)
Backwaren aus
süßem Hefeteig
170-180 20-35
Brot/Brötchen 180-200 25-35
Fischfilet, ge-
braten
170-180 25-40
Süßes Brot 160-170 30-45
Fisch, gebraten 170-180 35-45
Süße Ofenge-
richte
160-180 45-60
Verwenden Sie die zweite Regal-
position.
(°C) (Min.)
Verschiedene
Brote, 0,5-1 kg
180-190 45-60
Rippchen 140-150 75-100
Geschmort /
Rinderschmor-
braten
140-150 100-140
11.14 Feuchtigkeit, niedrig
Verwenden Sie die zweite Regalposition,
außer bei anderweitiger Angabe.
(°C) (Min.)
Aufbackbrötchen 200 15-20
Backfertige Baguet-
tes, 40-50 g
200 15-20
Brot/Brötchen, 40-60
g
180-200 25-35
Backfertige Baguet-
tes, gefroren, 40-50
g
200 25-35
Hackbraten, roh, 0,5
kg
180 30-40
Nudelauflauf 170-190 40-50
Lasagne 170-180 45-55
Brot, 0,5-1 kg 180-190 45-60
Kartoffelgratin 160-170 50-60
Hähnchen, 1 kg 180-210 50-60
Schweinelende, ge-
räuchert, 0,6-1 kg,
für 2 Stunden ein-
weichen
160-180 60-70
DEUTSCH 39
39


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