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Plätzchen/Törtchen/Gebäck/Brötchen
Gargut Temperatur (°C) Dauer (Min.) Ebene
Mürbeteigplätzchen 150 - 160 20 - 40 1 / 3
Short bread /Mürbe-
teiggebäck/Feinge-
bäck
140 25 - 45 1 / 3
Rührteigplätzchen 160 - 170 25 - 40 1 / 3
Eiweißgebäck, Baiser 80 - 100 130 - 170 1 / 3
Makronen 100 - 120 40 - 80 1 / 3
Hefekleingebäck 160 - 170 30 - 60 1 / 3
10.6 Pizzastufe
Gargut Temperatur (°C) Dauer (Min.) Ebene
Pizza (dünner Boden)
1)
200 - 230 15 - 20 3
Pizza (mit viel Belag)
2)
180 - 200 20 - 30 3
Obsttörtchen 180 - 200 40 - 55 3
Spinatquiche 160 - 180 45 - 60 3
Quiche Lorraine 170 - 190 45 - 55 3
Schweizer Flan 170 - 190 45 - 55 3
Käsekuchen 140 - 160 60 - 90 3
Apfelkuchen, gedeckt 150 - 170 50 - 60 3
Gemüsekuchen 160 - 180 50 - 60 3
Fladenbrot
1)
230 10 - 20 3
Blätterteigquiche
1)
160 - 180 45 - 55 3
Flammkuchen
1)
230 12 - 20 3
Piroggen (Russische Ver-
sion der Calzone)
1)
180 - 200 15 - 25 3
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
10.7 Braten
Benutzen Sie zum Braten
hitzebeständiges Geschirr (beachten
Sie die Angaben des Herstellers).
Große Bratenstücke können direkt im
tiefen Blech (falls vorhanden) oder auf
dem Kombirost über dem tiefen
Blech gebraten werden.
Braten Sie magere Fleischstücke in
einem Bräter mit Deckel. So bleibt
das Fleisch saftig.
Alle Fleischarten, die gebräunt
werden können oder eine knusprige
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