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vermeiden, geben Sie jedes Mal, wenn
das Wasser verdampft ist, erneut Wasser
in die Brat- und Fettpfanne.
Garzeiten
Die Garzeiten hängen von der Art des
Garguts, seiner Konsistenz und der
Menge ab.
Beobachten Sie den Garfortschritt am
Anfang. Finden Sie heraus, welche
Geräteeinstellungen (Garstufe,
Gardauer, usw.) für Ihr Kochgeschirr, Ihre
Rezepte und die von Ihnen zubereiteten
Garmengen bei der Nutzung dieses
Geräts am besten geeignet sind.
10.2 Backen und braten
Kuchen
Speise Ober-/Unterhitze Heißluft Dauer
(Min.)
Bemerkun-
gen
Tempera-
tur (°C)
Einschub-
ebene
Tempera-
tur (°C)
Einschub-
ebene
Rührteig 170 2 160 3 (2 und 4) 45 - 60 In einer Ku-
chenform
Mürbeteig 170 2 160 3 (2 und 4) 20 - 30 In einer Ku-
chenform
Butter-
milch-Kä-
sekuchen
170 1 165 2 80 - 100 In einer Ku-
chenform
(26 cm)
Apfelku-
chen
1)
170 2 160 2 (links und
rechts)
80 - 100 In 2 Ku-
chenfor-
men (20
cm) auf
dem Kom-
birost
Strudel/
Stollen
175 3 150 2 60 - 80 Auf dem
Backblech
Marmela-
denkuchen
170 2 165 2 (links und
rechts)
30 - 40 In einer Ku-
chenform
(26 cm)
Biskuit 170 2 150 2 40 - 50 In einer Ku-
chenform
(26 cm)
Stollen/
Üppiger
Früchteku-
chen
1)
160 2 150 2 90 - 120 In einer Ku-
chenform
(20 cm)
Rosinenku-
chen
1)
175 1 160 2 50 - 60 In einer
Brotform
Kleine Ku-
chen - eine
Ebene
1)
170 3 150 - 160 3 20 - 30 Auf dem
Backblech
www.aeg.com16
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