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DE17
Brot, Pizza, Fla-
denbrot
Ja 1/2 190-250 15-50
Fettpfanne / Kuchen-
blech
Ja 1-4 190-250 25-50
Ebene 4: Backform auf
Rost (Einschubebenen
nach halber Garzeit
vertauschen)
Ebene 1: Fettpfanne/
Kuchenblech
Brot
(Brot)
Ja 2 180-220 30-50
Fettpfanne / Back-
blech oder Rost
Pizza
(Pizza)
Ja 2 220-250 15-30
Fettpfanne / Back-
blech
Tiefkühlpizza
Ja 3 250 10-15
Ebene 3: Fettpfanne /
Backblech oder Rost
Ja 1-4 250 10-20
Ebene 4: Backform auf
Rost (Einschubebenen
nach halber Garzeit
vertauschen)
Ebene 1: Fettpfanne/
Kuchenblech
Salzgebackenes
(Gemüsetorte,
Quiche)
Ja 3 180-190 40-55 Kuchenform auf Rost
Ja 1-4 180-190 40-55
Ebene 4: Kuchenform
auf Rost (Einschubebe-
nen nach halber Gar-
zeit vertauschen)
Ebene 1: Kuchenform
auf Rost
Blätterteigtört-
chen, Salziges
Blätterteiggebäck
Ja 3 190-200 20-30
Fettpfanne / Kuchen-
blech
Ja 1-4 180-190 15-40
Ebene Ebene 4: Form
auf Rost (Einschubebe-
nen nach halber Gar-
zeit vertauschen)4:
Kuchenform auf Rost
Ebene 1: Fettpfanne/
Kuchenblech
Lasagne, überba-
ckene Pasta, Can-
nelloni, Aufläufe
Ja 3 190-200 45-55 Form auf Rost
Lamm, Kalb, Rind,
Schwein 1 kg
GENTLE
Ja 2 180-190 80-110
Fettpfanne oder Form
auf Rost
Hähnchen, Kanin-
chen, Ente 1 kg
GENTLE
Ja 3 200-220 50-100
Fettpfanne oder Form
auf Rost
Puter, Gans 3 kg Ja 2 190-200 80-130
Fettpfanne oder Form
auf Rost
Fisch gebacken /
in Folie (Filet,
ganz)
Ja 3 180-200 40-60
Fettpfanne oder Form
auf Rost
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Hinweise
17


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