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Gargut Funktion Tempera-
tur (°C)
Dauer (Min.) Ebene
Brot (Roggenbrot)
1)
Konventionelle
Heizfunktion
1
zuerst 230 20
anschließend 160 - 180 30 - 60
Windbeutel/Eclairs
1)
Konventionelle
Heizfunktion
190 - 210 20 - 35 2
Biskuitrolle
1)
Konventionelle
Heizfunktion
180 - 200 10 - 20 2
Streuselkuchen (trocken) Heißluft mit
Ringheizkörper
150 - 160 20 - 40 2
Mandel-/Zuckerkuchen
1)
Konventionelle
Heizfunktion
190 - 210 20 - 30 2
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Heißluft mit
Ringheizkörper
150 - 170 30 - 55 2
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Konventionelle
Heizfunktion
170 35 - 55 2
Obstkuchen mit Mürbe-
teig
Heißluft mit
Ringheizkörper
160 - 170 40 - 80 2
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
Mürbeteig-Plätzchen Heißluft mit
Ringheizkörper
150 - 160 15 - 25 2
Short bread/Mürbeteig-
gebäck/Feingebäck
Heißluft mit
Ringheizkörper
140 20 - 35 2
Short bread /Mürbeteig-
gebäck/Feingebäck
1)
Konventionelle
Heizfunktion
160 20 - 30 2
Rührteigplätzchen Heißluft mit
Ringheizkörper
150 - 160 15 - 20 2
DEUTSCH 37
37


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