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27
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Lebensmittel Menge (g) Tempera‐
tur (°C)
Zeit (Min.) Ein‐
schub‐
ebene
Zubehör
Hefekuchen mit
Äpfeln
2000 170–180 40–50 3 Backblech
Pfannkuchen 1200 150–160 30–35 2) 2 Backblech
Hähnchen, ganz 1400 180 55 2 Kombirost
1 Backblech
Schweinebraten 800 170–180 45–50 2 Kombirost
1 Backblech
Hefekuchen, ge‐
füllt
1200 150–160 20–30 2 Backblech
Pizza 1000 190–200 25–35 2 Backblech
Käsekuchen 2600 160–170 40–50 1 Backblech
Schweizer Ap‐
felkuchen1)
1900 180–200 30–40 2 Backblech
Weihnachtsstol‐
len 1)
2400 150–160 35–402) 2 Backblech
Quiche Lor‐
raine1)
1000 190–210 30–40 1 1 rundes
Blech (Durch‐
messer:
26 cm)
Bauernbrot 3) 750 + 750 160–170 40–50 1 Backblech
Rumänischer
Biskuit1)
600 + 600 155–165 40–50 2 2 leichte Ble‐
che (Länge:
25 cm) auf
derselben
Einschubebe‐
ne
Rumänischer
Biskuit, traditio‐
nell
600 + 600 150–160 30–40 2 2 leichte Ble‐
che (Länge:
25 cm) auf
derselben
Einschubebe‐
ne
Hefebrötchen1) 800 190 15 3 Backblech
Biskuitrolle1) 500 150–160 15–20 3 Backblech
DEUTSCH 27
27


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