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19
GARTABELLE
REZEPT FUNKTION
VORHEI-
ZEN.
TEMPERATUR (°C)
GARZEIT
(Min.)
EINSCHUBEBENE
UND ZUBEHÖRTEILE
Hefekuchen
BACKW
- 160-180 30-90
2/3
Ja 160-180 30-90
4
1
Gefüllter Kuchen
(Käsekuchen, Strudel, Apfelkuchen)
BACKW
- 160200 30 - 85
3
Ja 160200 35-90
4
1
Plätzchen (Kekse), Törtchen
BACKW
- 170 - 180 15 - 45
3
Ja 160 170 20-45
4
1
Ja 160 170 20-45 ***
5
3
1
Beignets
Ja 180-200 30-40
3
Ja 180-190 35-45
4
1
Ja 180-190 35-45 ***
5
3
1
Baiser
Ja 90 110 -150
3
Ja 90 130 - 150
4
1
Ja 90 140-160 ***
5
3 1
Pizza (dünn, dick, Focaccia)
PIZZA
- 220 - 250 20-40
2
Ja 220 - 240 20-40
4
1
Ja 220 - 240 25-50 ***
5
3
1
Brotlaib 1 kg
BROT
- 180 - 220 50 - 70
2
Brötchen
BROT
- 180 - 220 30 - 50
2
Brot Ja 180-200 30 - 60
4
1
Tiefkühlpizza
PIZZA
Ja 250 10 - 15
3
Ja 250 10 - 20
4
1
Herzhafte Kuchen
(Gemüsetorte, Quiche Lorraine)
Ja 180-190 40-55
2 / 3
Ja 180-190 45 - 60
4
1
Ja 180-190 45-70 ***
5
3 1
Blätterteigtörtchen/salziges
Blätterteiggebäck
Ja 190-200 20-30
3
Ja 180-190 20-40
4
1
Ja 180-190 20-40 ***
5
3 1
Lasagne/Soué
AUFLA
- 190-200 40 - 65
3
Nudelauauf/Cannelloni
AUFLA
- 190-200 25 - 45
3
19


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