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Prüfgerichte
Diese Tabellen wurden für Prüfinstitute erstellt, um das
Prüfen des Gerätes zu erleichtern.
Nach EN 60350-1:2013 bzw. IEC 60350-1:2011.
Backen
Gleichzeitig eingeschobene Gebäcke auf Blechen oder
in Formen müssen nicht gleichzeitig fertig werden.
Einschubhöhen beim Backen auf zwei Ebenen:
Universalpfanne: Höhe 3
Backblech: Höhe 1
Gedeckter Apfelkuchen
Gedeckter Apfelkuchen auf einer Ebene: Dunkle Spring-
form versetzt nebeneinander stellen.
Kuchen in Springformen aus Weißblech: Mit Ober-/
Unterhitze auf einer Ebene backen. Verwenden Sie die
Universalpfanne anstelle des Rostes und stellen sie die
Springform darauf.
Hinweise
Die Einstellwerte gelten für das Einschieben in den
kalten Garraum.
Beachten Sie die Hinweise zum Vorheizen in den
Tabellen. Die Einstellwerte gelten ohne Schnellauf-
heizen.
Verwenden Sie zum Backen zunächst die niedrigere
der angegebenen Temperaturen.
Verwendete Heizarten:
< 4D Heißluft
% Ober-/Unterhitze
$ Pizzastufe
Gericht Zubehör / Geschirr Einschubhöhe Heizart Temperatur
in °C
Dauer in
Min.
Crème caramel Dampfgarbehälter 1 S 80 15-25
Dampfnudeln Universalpfanne 1 S 100 25-30
Joghurt Portionsformen Garraumboden T 35-40 300-360
Milchreis, 1:2,5 Universalpfanne 1 S 100 25-35
Früchtekompott Universalpfanne 1 S 100 10-20
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Backen
Spritzgebäck (5 Min. vorheizen) Backblech 1 % 150-160* 25-40
Spritzgebäck (5 Min. vorheizen) Backblech 1 < 140-150* 25-35
Spritzgebäck, 2 Ebenen (5 Min. vorheizen) Universalpfanne + Backblech 3+1 < 140-150* 30-40
Small Cakes (5 Min. vorheizen) Backblech 1 % 160* 25-35
Small Cakes (5 Min. vorheizen) Backblech 1 < 150* 25-40
Small Cakes, 2 Ebenen (5 Min. vorheizen) Universalpfanne + Backblech 3+1 < 150* 25-40
Wasserbiskuit Springform Ø26 cm 1 % 160-170* 25-35
Wasserbiskuit Springform Ø26 cm 1 < 160-170* 25-35
Gedeckter Apfelkuchen 2x Schwarzblechformen Ø20 cm 1 % 180-200 60-70
Gedeckter Apfelkuchen 2x Schwarzblechformen Ø20 cm 1 $ 170-180 60-70
* vorheizen
54


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