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GARGUT BEHÄLTNIS
TEMPE-
RATUR
GARDAUER
(Minuten)
STUFE
Plätzchen Backblech 30x38 185º 8 bis 12 2..5
Schichtkuchen Springform mit 20-22”
Durchmesser
175º 25 bis 35 2..5
Rechteckige
Kuchen
Backform 22x33 175º 30 bis 40 2..5
Formkuchen 30 cm breite Backform 160º 60 bis 75 2..5
Brownies,
Keksstangen
Behältnis 22x22 160º 20 bis 25 2..5
Kleine Küchlein Backblech 30x38 215º 10 bis 15 2..5
Schnelles Brot Kastenform 20x10 175º 55 bis 70 2..5
Muffins Form für 12 Stück 215º 14 bis 19 2..5
Obstkuchen Durchmesser 22 215º 35 bis 45 2..5
Obst-Cobbler Behältnis 22x22 200º 25 bis 30 2..5
Brot aus Hefeteig Kastenform 20x10 185º 25 bis 30 2..5
Brötchen Behältnis 22x32” 200º 12 bis 18 2..5
Zimtwecken Behältnis 22x32” 185º 25 bis 30 2..5
Hefekuchen Backblech 30x38 200º 20 bis 30 2..5
RATSCHLÄGE ZUR ERZIELUNG BESSERER ERGEBNISSE – BACKEN
90


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