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KUCHEN / GEBÄCK / BROTE
AUF DEM BACKBLECH
(°C) (Min.)
Windbeutel /
Eclairs, Heizen
Sie den leeren
Backofen vor
160-180 25-45
Streuselkuchen,
trocken
150-160 30-45
KUCHEN / GEBÄCK / BROT
AUF DEM BACKBLECH
(°C) (Min.)
Mürbeteig-Plätz-
chen
150-160 20-40
Mürbeteig / Feinge-
bäck
140 25-45
Rührteigplätzchen 160-170 25-40
Gebäck aus Eiweiß /
Baiser
80-100 130-170
KUCHEN / GEBÄCK / BROT
AUF DEM BACKBLECH
(°C) (Min.)
Makronen 100-120 40-80
Hefekleingebäck 160-170 30-60
10.16 Tipps zum Braten
Verwenden Sie hitzefestes Geschirr.
Braten Sie mageres Fleisch abgedeckt.
Braten Sie große Fleischkeulen direkt im
Blech oder auf der Drahtablage über
dem Blech.
Geben Sie etwas Wasser ins Blech, um zu
verhindern, dass das herabtropfende
Fett brennt.
Drehen Sie den Braten nach 1/2-2/3 der
Gardauer.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Beträufeln Sie die Fleischkeulen mehrere
mit dem eigenen Saft während des
Bratens.
10.17 Bratauflagen
Verwenden Sie die erste Regalposition.
RIND
(°C) (Min.)
Schmorfleisch 1-1,5 kg Ober-/Unterhit-
ze
230 120-150
DEUTSCH 35
35


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