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23
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Backware Ofenfunkti-
on
Ein-
schub-
ebene
Temperatur
(°C)
Dauer
(Min.)
anschließend 160 - 180 30 - 60
Windbeutel/Eclairs
1)
Ober-/Unter-
hitze
2 190 - 210 20 - 35
Biskuitrolle
1)
Ober-/Unter-
hitze
2 180 - 200 10 - 20
Streuselkuchen (tro-
cken)
Heißluft mit
Ringheizkör-
per
2 150 - 160 20 - 40
Mandel-/Zuckerku-
chen
1)
Ober-/Unter-
hitze
2 190 - 210 20 - 30
Obstkuchen (auf He-
feteig/Rührteig)
2)
Heißluft mit
Ringheizkör-
per
2 150 - 160 35 - 55
Obstkuchen (auf He-
feteig/Rührteig)
2)
Ober-/Unter-
hitze
170 35 - 55
Obstkuchen mit Mür-
beteig
Heißluft mit
Ringheizkör-
per
2 160 - 170 40 - 80
Hefekuchen mit
empfindlichen Belä-
gen (z. B. Quark, Sah-
ne, Pudding)
1)
Ober-/Unter-
hitze
2 160 - 180 40 - 80
Gebäck
Backware Ofenfunkti-
on
Ein-
schub-
ebene
Temperatur
(°C)
Dauer
(Min.)
Mürbeteigplätzchen Heißluft mit
Ringheizkör-
per
2 150 - 160 10 - 20
Short bread /Mürbe-
teiggebäck/Feinge-
bäck
Heißluft mit
Ringheizkör-
per
2 140 20 - 35
Short bread/Mürbe-
teiggebäck/Feinge-
bäck
1)
Ober-/Unter-
hitze
2 160 20 - 30
Rührteigplätzchen Heißluft mit
Ringheizkör-
per
2 150 - 160 15 - 20
Eiweissgebäck, Bai-
ser
Heißluft mit
Ringheizkör-
per
80 - 100 120 - 150
DEUTSCH 23
23


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