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Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Sponge cake/Biskuit Ober-/Unterhit-
ze
160 35 - 50 2
Tortenboden - Mürbe-
teig
1)
Heißluft 170 - 180 10 - 25 1
Tortenboden Rührteig Heißluft 150 - 170 20 - 25 1
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, dia-
gonal versetzt)
Heißluft 160 70 - 90 1
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/Eclairs
1)
Ober-/Unterhit-
ze
190 - 210 20 - 35 2
Biskuitrolle
1)
Ober-/Unterhit-
ze
180 - 200 10 - 20 2
Streuselkuchen trocken Heißluft 150 - 160 20 - 40 1
Mandel-/Zuckerkuchen
1)
Ober-/Unterhit-
ze
190 - 210 20 - 30 2
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Heißluft 150 - 160 35 - 55 1
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