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Back
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Back-
--
-
und Brattabelle
und Brattabelleund Brattabelle
und Brattabelle
Gericht
GerichtGericht
Gericht
Temperatur
TemperaturTemperatur
Temperatur
Einschub
EinschubEinschub
Einschub-
--
-
P
PP
Position
ositionosition
osition
Vorgegebene Zeit (min.)
Vorgegebene Zeit (min.)Vorgegebene Zeit (min.)
Vorgegebene Zeit (min.)
Cremetorte 150 - 170 2 30 - 35
Feingebäck 200 - 220 2 35 - 45
Kekse 160 - 170 3 20 - 25
Plätzchen 160 - 170 3 20 - 35
Blechkuchen 160 - 180 2 25 - 35
Napfkuchen 200 - 220 2 30 - 40
Blätterteiggebäck 180 - 200 2 35 - 45
Salzgebäck 160 - 180 2 20 - 30
Lamm 200 - 230 3 20 - 25
Kalbfleisch 200 - 230 3 30 - 40
Rindfleisch 230 - 250 3 30 - 40
Hähnchen (ganz) 230 - 240 3 30 - 40
Fisch 200 - 220 3 20 - 30
HI
HIHI
HIN
NN
NWEIS
WEISWEIS
WEIS:
::
:
Die Werte in dieser Tabelle entsprechen den allgemein ermittelten Ergebnissen. Aus eigener Erfah-
rung können Sie jedoch andere Werte feststellen, die Ihren Wünschen und Vorstellungen entspre-
chen. Für gute Backergebnisse empfehlen wir das Vorheizen bis zur gewünschten Temperatur.
12


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