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21
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Speise Funktion Tempera-
tur (°C)
Dauer (Min.) Einschub-
ebene
Hefekuchen mit emp-
findlichen Belägen (z.B.
Quark, Sahne, Pud-
ding)
1)
Ober-/Unterhit-
ze
160 - 180 40 - 80 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Bisquitboden
Speise Funktion Tempera-
tur (°C)
Dauer (Min.) Einschub-
ebene
Mürbeteig-Plätzchen Heißluft 150 - 160 10 - 20 1
Short bread/Mürbeteig-
gebäck/Feingebäck
Heißluft 140 20 - 35 1
Short bread / Mürbe-
teiggebäck / Feinge-
bäck
1)
Ober-/Unterhit-
ze
160 20 - 30 2
Rührteigplätzchen Heißluft 150 - 160 15 - 20 1
Eiweißgebäck, Baiser Heißluft 80 - 100 120 - 150 1
Makronen Heißluft 100 - 120 30 - 50 1
Hefekleingebäck Heißluft 150 - 160 20 - 40 1
Blätterteiggebäck
1)
Heißluft 170 - 180 20 - 30 1
Brötchen
1)
Ober-/Unterhit-
ze
190 - 210 10 - 25 2
Small cakes / Kleine Ku-
chen
1)
Heißluft 160 20 - 35 3
Small cakes / Kleine Ku-
chen
1)
Ober-/Unterhit-
ze
170 20 - 35 2
1)
Backofen vorheizen.
10.7 Aufläufe und Überbackenes
Speise Funktion Temperatur
(°C)
Dauer (Min.) Einschubebene
Nudelauflauf Ober-/Unterhit-
ze
180 - 200 45 - 60 1
Lasagne Ober-/Unterhit-
ze
180 - 200 25 - 40 1
DEUTSCH 21
21


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