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21
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Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Sponge cake/Biskuit Heißluft mit
Ringheizkörper
140 - 150 35 - 50 2
Sponge cake/Biskuit Ober-/Unterhit-
ze
160 35 - 50 2
Tortenboden - Mürbe-
teig
1)
Heißluft mit
Ringheizkörper
170 - 180 10 - 25 2
Tortenboden Rührteig Heißluft mit
Ringheizkörper
150 - 170 20 - 25 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, dia-
gonal versetzt)
Heißluft mit
Ringheizkörper
160 70 - 90 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, dia-
gonal versetzt)
Ober-/Unterhit-
ze
180 70 - 90 1
Käsekuchen, Back-
blech
2)
Ober-/Unterhit-
ze
160 - 170 60 - 90 1
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Kuchen/Gebäck/Brot auf Backblechen
Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Hefezopf/Hefekranz Ober-/Unterhit-
ze
170 - 190 30 - 40 2
Christstollen
1)
Ober-/Unterhit-
ze
160 - 180 50 - 70 2
Brot (Roggenbrot)
1)
Ober-/Unterhit-
ze
2
zuerst 230 20
anschließend 160 - 180 30 - 60
Windbeutel/Blätter-
teig
1)
Ober-/Unterhit-
ze
190 - 210 20 - 35 2
Biskuitrolle
1)
Ober-/Unterhit-
ze
180 - 200 10 - 20 2
Streuselkuchen (trocken) Heißluft mit
Ringheizkörper
150 - 160 20 - 40 3
DEUTSCH 21
21


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