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...Anwendungshinweise, Einstelltabellen
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B_komfort_D.doc 10.02.1999 12:57 Seite 20 von gesamt 38
Backen
Gerührte Teige, Kuchen,
Torten
Auf-
lage
Vor-
heizen
Heiz-
art
Temp.
°C
Dauer
min
Biscuitteig (Springform Ø 24 cm) 1 ja 180–190 30–40
Cake (25 cm) 1 ja 165–175 50–55
Gugelhupf 1 ja 170–180 50–55
Biscuitroulade 3 ja 230-240 5
Lebkuchen (Springform Ø 24 cm) 1 ja 170–180 50–60
Quarkkuchen (Springform Ø 26 cm) 1 ja 160–170 70–80
Linzertorte, Rüeblitorte
(Springform Ø 26 cm)
1 ja 170–180 55–60
Brühteig, Brandteig
Ofenküchlein, Eclaires 2 ja
180–190 30–40
Wähen (Kuchenteig oder Blätterteig)
Frucht- oder Gemüsewähe
(bei gefrorenen oder frischen Früchten
die stark saften (Rhabarber) Guss nach
ca. 1520 Minuten dazugeben)
3 ja 200–210 45–55
Käsewähe 3 ja 180–200 35–45
Mürbeteig
Mürbeteig mit Früchten (Springform) 1 ja
200 45–50
Blätterteig
Apérogebäck
(je nach Grösse) 2 ja 170–180 15–20
Schinken- und Mandelgipfeli
(je nach Grösse)
2 ja 200–210 20–30
Apfelstrudel 1 ja 190–200 40–45
Filet im Teig 1 ja 200–210 35–45
20


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