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Backtabelle
Art des
Gebäcks
Backofenfunktion
Einsatz-
ebene
Tempera-
tur °C
Zeit
Std.: Min.
Gebäck in Formen
Napf- oder Rodonkuchen Heißluft 1 150-160 0:50-1:10
Sandkuchen/
Königskuchen
Heißluft 1 140-160 1:10-1:30
Biskuittorte Heißluft 1 140-160 0:25-0:40
Tortenboden Mürbeteig Ober-/Unterhitze 3 180-200 0:10-0:25
Tortenboden Rührteig Heißluft 3 150-170 0:20-0:25
Gedeckte Apfeltorte Ober-/Unterhitze 1 170-190 0:50-1:00
Apple Pie (2Formen
Ø20cm, diagonal versetzt)
Ober-/Unterhitze 1 180-200 0:20-0:30
Apple Pie (2Formen
Ø20cm, diagonal versetzt)
Heißluft 1 170-190 1:05-1:20
Pikante Torte (z. B. Quiche
Lorraine)
Ober-/Unterhitze 1 180-200 0:30-1:10
Käsetorte Ober-/Unterhitze 1 170-190 1:00-1:30
Gebäck auf Backblechen
Hefezopf/-kranz Ober-/Unterhitze 3 170-190 0:30-0:40
Christstollen Ober-/Unterhitze 3 160-180
1)
0:40-1:00
Brot (Roggenbrot)
-zuerst
-dann
Ober-/Unterhitze 2
250
1)
160-180
0:20
0:30-1:00
Windbeutel/Eclairs Heißluft
Biskuitrolle Ober-/Unterhitze
Streuselkuchen trocken Heißluft 3 150-160 0:20-0:40
Butter-/Zuckerkuchen Ober-/Unterhitze 3 190-210
1)
0:15-0:30
Obstkuchen
(auf Hefeteig/Rührteig)
2)
Heißluft 3 0:25-0:50
Obstkuchen auf Mürbe-
teig
Ober-/Unterhitze 3 0:40-1:20
Blechkuchen mit emp-
findlichen Belägen
(z.B.Quark, Sahne,
Bienenstich)
Ober-/Unterhitze
21
190-200
1)
0:10-0:20
0:15-0:20
0:50-1:10
170-190
1)
150-170
160-170
170-190
2
1
2
21


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