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Backergebnis Mögliche Ursache Abhilfe
Der Kuchen ist zu tro-
cken.
Die Backofentemperatur ist
zu niedrig.
Stellen Sie beim nächsten Mal ei-
ne höhere Backofentemperatur
ein.
Die Backzeit ist zu lang. Stellen Sie beim nächsten Mal ei-
ne kürzere Backzeit ein.
Der Kuchen ist unregel-
mäßig gebräunt.
Die Backofentemperatur ist
zu hoch und die Backzeit zu
kurz.
Stellen Sie eine niedrigere Back-
ofentemperatur und eine längere
Backzeit ein.
Der Kuchenteig ist nicht
gleichmäßig verteilt.
Verteilen Sie beim nächsten Mal
den Kuchenteig gleichmäßiger
auf dem Backblech.
Der Kuchen ist nach der
im Rezept angegebe-
nen Backzeit nicht fertig
gebacken.
Die Backofentemperatur ist
zu niedrig.
Stellen Sie beim nächsten Mal ei-
ne etwas höhere Backofentempe-
ratur ein.
10.6 Backen auf einer Ebene
BACKEN IN FORMEN
Nutzen Sie die erste Einschubebene.
Verwenden Sie die Funktion Heißluft.
(°C) (Min.)
Tortenboden aus Mürbeteig, Heizen Sie den leeren
Backofen vor
170 - 180 10 - 25
Tortenboden aus Rührteig 150 - 170 20 - 25
Biskuit 140 - 150 35 - 50
Gugelhupf / Brioche 150 - 160 50 - 70
Apfelkuchen, 2 Formen à Ø 20 cm 160 70 - 90
Sandkuchen / Früchtekuchen 140 - 160 70 - 90
DEUTSCH 19
19


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