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Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Tortenboden aus Rührteig 170 - 190 20 - 25 2
Pikante Torte (z.B. Quiche Lorraine) 180 - 220 35 - 60 1
Käsekuchen 160 - 180 60 - 90 1 - 2
1) Backofen vorheizen.
Kuchen/Gebäck/Brot auf Backblechen
Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Hefezopf/Hefekranz 170 - 190 40 - 50 2
Christstollen 160 - 1801) 50 - 70 2
Brot (Roggenbrot):
1. Erster Teil des Backvorgangs.
2. Zweiter Teil des Backvorgangs.
1. 2301)
2. 160 - 1801)
1. 20
2. 30 - 60
1 - 2
Windbeutel/Eclairs 190 - 2101) 20 - 35 3
Biskuitrolle 180 - 2001) 10 - 20 3
Streuselkuchen (trocken) 160 - 180 20 - 40 3
Mandel-/Zuckerkuchen 190 - 2101) 20 - 30 3
Obstkuchen (auf Hefeteig/Rührteig)2) 170 35 - 55 3
Obstkuchen mit Mürbeteig 170 - 190 40 - 60 3
Hefekuchen mit empfindlichen Belä‐
gen (z. B. Quark, Sahne, Pudding) 160 - 1801) 40 - 80 3
Ungesäuertes Brot 230 - 250 10 - 15 1
Linzertorte/Tarte 210 - 230 35 - 50 1
1) Backofen vorheizen.
2) Verwenden Sie ein tiefes Blech.
Plätzchen
Speise Temperatur (°C) Dauer (Min.) Einschub‐
ebene
Mürbeteig-Plätzchen 170 - 190 10 - 20 3
Mürbeteiggebäck/Feingebäck 1601) 20 - 35 3
Rührteigplätzchen 170 - 190 20 - 30 3
Eiweißgebäck, Baiser 80 - 100 120 - 150 3
DEUTSCH 29
29


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