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Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Ober-/Unterhit-
ze
170 35 - 55 1
Obstkuchen mit Mürbe-
teig
Heißluft mit
Ringheizkörper
160 - 170 40 - 80 1
Hefekuchen mit emp-
findlichen Belägen (z.B.
Quark, Sahne, Pud-
ding)
1)
Ober-/Unterhit-
ze
160 - 180 40 - 80 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Bisquitboden
Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Mürbeteig-Plätzchen Heißluft mit
Ringheizkörper
150 - 160 10 - 20 1
Short bread/Mürbeteig-
gebäck/Feingebäck
Heißluft mit
Ringheizkörper
140 20 - 35 1
Short bread / Mürbe-
teiggebäck / Feinge-
bäck
1)
Ober-/Unterhit-
ze
160 20 - 30 2
Rührteigplätzchen Heißluft mit
Ringheizkörper
150 - 160 15 - 20 1
Eiweißgebäck, Baiser Heißluft mit
Ringheizkörper
80 - 100 120 - 150 1
Makronen Heißluft mit
Ringheizkörper
100 - 120 30 - 50 1
Hefekleingebäck Heißluft mit
Ringheizkörper
150 - 160 20 - 40 1
Blätterteiggebäck
1)
Heißluft mit
Ringheizkörper
170 - 180 20 - 30 1
Brötchen
1)
Ober-/Unterhit-
ze
190 - 210 10 - 25 2
Small cakes / Kleine Ku-
chen
1)
Heißluft mit
Ringheizkörper
160 20 - 35 3
Small cakes / Kleine Ku-
chen
1)
Ober-/Unterhit-
ze
170 20 - 35 2
1)
Backofen vorheizen.
DEUTSCH 21
21


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