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Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Streuselkuchen (trocken) Heißluft mit
Ringheizkörper
150 - 160 20 - 40 3
Mandel-/Zuckerkuchen
1)
Konventionelle
Heizfunktion
190 - 210 20 - 30 2
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Heißluft mit
Ringheizkörper
150 - 160 35 - 55 3
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Konventionelle
Heizfunktion
170 35 - 55 1
Obstkuchen mit Mürbe-
teig
Heißluft mit
Ringheizkörper
160 - 170 40 - 80 3
Hefekuchen mit emp-
findlichen Belägen (z.B.
Quark, Sahne, Pud-
ding)
1)
Konventionelle
Heizfunktion
160 - 180 40 - 80 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Plätzchen
Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Mürbeteigplätzchen Heißluft mit
Ringheizkörper
150 - 160 10 - 20 3
Short bread/Mürbeteig-
gebäck/Feingebäck
Heißluft mit
Ringheizkörper
140 20 - 35 3
Short bread /Mürbeteig-
gebäck/Feingebäck
1)
Konventionelle
Heizfunktion
160 20 - 30 2
Rührteigplätzchen Heißluft mit
Ringheizkörper
150 - 160 15 - 20 2
Eiweißgebäck, Baiser Heißluft mit
Ringheizkörper
80 - 100 120 - 150 1
Makronen Heißluft mit
Ringheizkörper
100 - 120 30 - 50 3
Hefekleingebäck Heißluft mit
Ringheizkörper
150 - 160 20 - 40 3
Blätterteiggebäck
1)
Heißluft mit
Ringheizkörper
170 - 180 20 - 30 3
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