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GARTABELLE
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und Hinweise
Hefekuchen
Ja 2/3 160-180 30-90 Kuchenform auf Rost
Ja 1-4 160-180 30-90
Ebene 4: Kuchenform
auf Rost
Ebene 1: Kuchenform
auf Rost
Gefüllter Kuchen
(Käsekuchen,
Strudel, Obstku-
chen)
Ja 2 160-200 30-90
Fettpfanne / Backblech
oder Kuchenform auf
Rost
Ja 1-4 160-200 35-90
Ebene 4: Kuchenform
auf Rost
Ebene 1: Kuchenform
auf Rost
Plätzchen, Tört-
chen
Ja 3 170-180 15-45
Fettpfanne / Kuchen-
blech
Ja 1-4 160-170 20-45
Ebene 4: Rost
Ebene 1: Fettpfanne /
Kuchenblech
Beignets
Ja 3 180-200 30-40
Fettpfanne / Kuchen-
blech
Ja 1-4 180-190 35-45
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne /
Kuchenblech
Baiser
Ja 3 90 110-150
Fettpfanne / Kuchen-
blech
Ja 1-4 90 130-150
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne /
Kuchenblech
Brot, Pizza, Fla-
denbrot
Ja 1/2 190-250 15-50
Fettpfanne / Kuchen-
blech
Ja 1-4 190-250 20-50
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne /
Kuchenblech
Brot
(Brot)
Ja 2 180-220 30-50
Fettpfanne / Backblech
oder Rost
Pizza
(Pizza)
Ja 2 220-250 15-30 Fettpfanne / Backblech
Tiefkühlpizza
Ja 3 250 10-15
Ebene 3: Fettpfanne /
Backblech oder Rost
Ja 1-4 250 10-20
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne /
Kuchenblech
Salzgebackenes
(Gemüsetorte,
Quiche)
Ja 2/3 190-200 35-55 Kuchenform auf Rost
Ja 1-4 180-190 45-60
Ebene 4: Kuchenform
auf Rost
Ebene 1: Kuchenform
auf Rost
16


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