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Gar-/Backtabellen
Kuchen, Cake
Die «Schrägung» des Original-Kuchenbleches immer bis ganz an die
Garraumrückwand schieben.
Cake, Gugelhopf (Schokolade, Rüebli, Marmor,
Nuss usw.)
175–185 ja
Torte (Schokolade, Rüebli, Nuss usw.) 170–180 ja
Biscuittorte 170–180 ja
Biscuitroulade
200–210 ja
180–190 ja
Linzertorte 180–190 ja
Mürbeteig blindbacken 190–200 ja
Mürbeteig mit Früchten
180–190 ja
170–180 ja
Rosenkuchen, Hefekranz, Russenzopf 170–190 5 Min.
Luzerner Lebkuchen 170–180 ja
Blechkuchen 180–190 ja
Apfelstrudel 190–200 ja
Meringuierter Kuchen 130–150 ja
Japonaisboden
160–180 ja
140–160 ja
˚C
34


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