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DE 12
Back- und Brattabelle
Torte
Gericht
Ober- und Unterhitze Multi-Heißluft
Zeit (min) Anmerkungen
Temp
(°C)
Gitter-
höhe
Temp (°C)
Gitter-
höhe
Schaumgebäck 170 2 160
3 (1 und
4)
45 - 60 In einer Backform
Sandkuchenteig 170 2 160
3 (1 und
4)
20 - 30 In einer Backform
Quarktorte mit
Buttermilch
170 1 165 2 60 - 80
In einer Backform
mit 26 cm
Durchmesser
Apfelgebäck
(Apfelkuchen )
1)
170 2 160
1 (links
und
rechts)
80 - 100
In zwei
Backformen
mit einem
Durchmesser von
20 cm auf einem
Backgitter
Strudel 175 3 150 2 60 - 80
Auf einem
Backblech
Geleetorte 170 2 165
2 (links
und
rechts)
30 - 40
In einer Backform
mit 26 cm
Durchmesser
Torte, weich 170 2 160 2 50 - 60
In einer Backform
mit 26 cm
Durchmesser
Weihnachtsgebäck/
schwerer
Obstkuchen
1)
160 2 150 2 90 - 120
In einer Backform
mit 20 cm
Durchmesser
Pflaumenkuchen
1)
175 1 160 2 50 - 60 In einer Brotform
Kleine Rührkuchen
- eine Ebene
170 3 150 - 160 3 20 - 30
Auf einem
Backblech
Kleine Rührkuchen
- zwei Ebenen
- - 150 - 160 2 und 4 25 - 35
Auf einem
Backblech
Kleine Rührkuchen
- drei Ebenen
- - 150 - 160 1, 3 und 5 30 - 45
Auf einem
Backblech
Küchlein/
Teigstreifen - eine
Ebene
140 3 140 - 150 3 30 - 35
Auf einem
Backblech
Küchlein/
Teigstreifen - zwei
Ebenen
- - 140 - 150 2 und 4 35 - 40
Auf einem
Backblech
Küchlein/
Teigstreifen - drei
Ebenen
- - 140 - 150 1, 3 und 5 35 - 45
Auf einem
Backblech
Schaumgebäck
eine Ebene
120 3 120 3 80 - 100
Auf einem
Backblech
TÄGLICHE NUTZUNG
12


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