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11.3 Heißluft
Backen auf einer Ebene
Backen in Formen
Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Gugelhupf oder Brioche 150 - 160 50 - 70 2
Sandkuchen/Früchtekuchen 140 - 160 50 - 90 1 - 2
Biskuit (fettfrei) 150 - 1601) 25 - 40 3
Tortenboden aus Mürbeteig 170 - 1801) 10 - 25 2
Tortenboden aus Rührteig 150 - 170 20 - 25 2
Apfelkuchen (2 Formen Ø 20 cm, dia‐
gonal versetzt)
160 60 - 90 2 - 3
1) Backofen vorheizen.
Kuchen/Gebäck/Brot auf Backblechen
Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Streuselkuchen (trocken) 150 - 160 20 - 40 3
Obstkuchen (auf Hefeteig/Rührteig)1) 150 35 - 55 3
Obstkuchen mit Mürbeteig 160 - 170 40 - 80 3
1) Verwenden Sie ein tiefes Blech.
Plätzchen
Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Mürbeteig-Plätzchen 150 - 160 10 - 20 3
Mürbeteiggebäck/Feingebäck 140 20 - 35 3
Rührteigplätzchen 150 - 160 15 - 20 3
Eiweißgebäck, Baiser 80 - 100 120 - 150 3
Makronen 100 - 120 30 - 50 3
Hefekleingebäck 150 - 160 20 - 40 3
Blätterteiggebäck 170 - 1801) 20 - 30 3
Brötchen 1601) 10 - 35 3
Törtchen (20 Stück pro Blech) 1501) 20 - 35 3
1) Backofen vorheizen.
DEUTSCH 21
21


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