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Lebensmittel Menge (g) Tempera‐
tur (°C)
Zeit (Min.) Ein‐
schub‐
ebene
Zubehör
Quiche Lor‐
raine1)
1000 210 - 230 35 - 45 2 1 rundes
Backblech
(Durchmes‐
ser: 26 cm)
Bauernbrot4) 750 + 750 180 - 190 50 - 60 3 Backblech
Rumänischer
Biskuit1)
600 + 600 150 - 170 40 - 50 2 2 leichte
Backbleche
(Länge:
25 cm) auf
derselben
Einschubebe‐
ne
Rumänischer
Biskuit, traditio‐
nell
600 + 600 160 - 170 30 - 40 2 2 leichte
Backbleche
(Länge:
25 cm) auf
derselben
Einschubebe‐
ne
Hefebrötchen1) 800 190 15 3 Backblech
Hefebrötchen1) 800 + 800 200 15 1 + 3 Backblech
Biskuitrolle1) 500 150 - 170 10 - 15 3 Backblech
Baiser 400 100 - 120 50 - 60 2 Backblech
Baiser 400 + 400 100 - 120 55 - 65 1 + 3 Backblech
Streuselku‐
chen1)
1500 170 - 180 20 - 30 2 Backblech
Biskuit1) 600 150 - 170 20 - 30 2 Backblech
Butterkuchen1) 600 + 600 150 - 170 20 - 30 1 + 3 Backblech
1) Backofen 10 Minuten vorheizen.
2) Lassen Sie den Kuchen nach dem Ausschalten des Geräts 7 Minuten im Backofen stehen.
3) Lassen Sie den Kuchen nach dem Ausschalten des Geräts 10 Minuten im Backofen stehen.
4) Die Temperatur auf 230 °C einstellen und Backofen 10 Minuten vorheizen.
DEUTSCH 29
29


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