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Plätzchen/Törtchen/Gebäck/Brötchen
Speise Temperatur (°C) Dauer (Min.) Einschub-
ebene
Mürbeteigplätzchen 150 - 160 20 - 40 1 / 3
Short bread /Mürbe-
teiggebäck/Feinge-
bäck
140 25 - 45 1 / 3
Rührteigplätzchen 160 - 170 25 - 40 1 / 3
Eiweißgebäck, Baiser 80 - 100 130 - 170 1 / 3
Makronen 100 - 120 40 - 80 1 / 3
Hefekleingebäck 160 - 170 30 - 60 1 / 3
10.9 Pizzastufe
Speise Temperatur (°C) Dauer (Min.) Einschubebene
Pizza (dünner Boden)
1)
200 - 230 15 - 20 3
Pizza (mit viel Belag)
2)
180 - 200 20 - 30 3
Obsttörtchen 180 - 200 40 - 55 3
Spinatquiche 160 - 180 45 - 60 3
Quiche Lorraine 170 - 190 45 - 55 3
Schweizer Flan 170 - 190 45 - 55 3
Käsekuchen 140 - 160 60 - 90 3
Apfelkuchen, gedeckt 150 - 170 50 - 60 3
Gemüsekuchen 160 - 180 50 - 60 3
Fladenbrot
1)
230 10 - 20 3
Blätterteigquiche
1)
160 - 180 45 - 55 3
Flammkuchen
1)
230 12 - 20 3
Piroggen (Russische Ver-
sion der Calzone)
1)
180 - 200 15 - 25 3
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
10.10 Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie große Bratenstücke auf dem
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas Wasser in das Blech,
um das Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden.
Fleisch mit einer Kruste kann im Bräter
ohne Deckel gebraten werden.
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