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Kuchen in der Backform Form Höhe Heizart Temperatur in °C Dauer, Minuten
Rührkuchen, einfach Kranz-/Kastenform 2
<
160-180 60-75
3 Kastenformen 3+1
<
140-160 70-90
Rührkuchen, fein Kranz-/Kastenform 2
%
150-170 60-70
Tortenboden, Rührteig Tortenform 3
%
160-180 20-30
Obstkuchen fein, Rührteig Runde Form/Springform 2
%
160-180 50-60
Biskuitboden, 2 Eier (vorheizen) Tortenform 2
%
150-170 20-30
Biskuitboden, 6 Eier (vorheizen) Springform 2
%
150-170 40-50
Boden und Rand aus Mürbeteig Springform 1
%
180-200 25-35
Obst- oder Quarktorte, Mürbeteigboden* Springform 1
%
160-180 70-90
Schweizer Wähe Pizzablech 1
%
220-240 35-45
Gugelhupf Gugelhupfform 2
%
150-170 60-70
Pizza, dünner Boden mit wenig Belag
(vorheizen)
Pizzablech 1
%
270 10-20
Salziges Gebäck und Kuchen* Springform 1
%
170-190 45-55
* Den Kuchen etwa 20 Minuten lang im abgeschalteten und geschlossenen Backofen abkühlen lassen.
Auf dem Blech zubereitete Kuchen Zubehör Höhe Heizart Temperatur in °C Dauer, Minuten
Rührteig mit trockenem Belag Universalpfanne 2
%
170-190 20-30
Universalpfanne + Backblech 3+1
<
160-170 30-40
Rührteig mit saftigem Belag (Obst) Universalpfanne 2
%
170-190 25-35
Universalpfanne + Backblech 3+1
<
140-160 40-50
Hefeteig mit trockenem Belag Universalpfanne 3
%
170-180 25-35
Universalpfanne + Backblech 3+1
<
150-170 35-45
Hefeteig mit saftigem Belag (Obst) Universalpfanne 3
%
160-180 40-50
Universalpfanne + Backblech 3+1
<
150-160 50-60
Mürbeteig mit trockenem Belag Universalpfanne 1
%
180-200 20-30
Mürbeteig mit saftigem Belag (Obst) Universalpfanne 2
%
160-180 60-70
Schweizer Wähe Universalpfanne 1
%
210-230 40-50
Biskuitrolle (vorheizen) Universalpfanne 2
%
170-190 15-20
Hefezopf aus 500 g Mehl Universalpfanne 2
%
170-190 25-35
Hefegebäck aus 500 g Mehl Universalpfanne 3
%
160-180 60-70
Hefegebäck aus 1 kg Mehl Universalpfanne 3
%
150-170 90-100
Blätterteiggebäck, süß Universalpfanne 2
%
190-210 55-65
Pizza Universalpfanne 2
%
200-220 25-35
Universalpfanne + Backblech 3+1
<
180-200 40-50
Flammkuchen (vorheizen) Universalpfanne 2
%
270 15-20
Börek Universalpfanne 2
%
190-200 40-55
Kleingebäck Zubehör Höhe Heizart Temperatur in °C Dauer, Minuten
Gebäck und Kekse Universalpfanne 3
<
140-160 15-25
Universalpfanne + Backblech 3+1
<
130-150 25-35
2 Backbleche + Universalpfanne 5+3+1
<
130-150 25-40
Spritzgebäck (vorheizen) Universalpfanne 3
%
140-150 30-40
Universalpfanne 3
<
140-150 20-30
Universalpfanne + Backblech 3+1
<
140-150 25-35
2 Backbleche + Universalpfanne 5+3+1
<
140-150 25-35
Makronen Universalpfanne 2
%
110-130 30-40
Universalpfanne + Backblech 3+1
<
110-120 35-45
2 Backbleche + Universalpfanne 5+3+1
<
110-120 35-45
Baisertörtchen Universalpfanne 3
<
80-100 100-150
Tartelettes Rost mit Formblech für Tartelettes 3
%
180-200 20-25
2 Roste mit Formblech für Tartelettes 3+1
<
160-180 25-30
18


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