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Kuchen und Gebäck
Verwenden Sie am besten dunkle Backformen aus Metall.
Temperatur und Garzeit sind abhängig von Menge und
Beschaffenheit des Teiges. Deshalb sind in den Tabellen Tem-
peraturbereiche angegeben.
Zuerst die niedrigere Temperatur einstellen. Sie ergibt eine
gleichmäßigere Bräunung. Bei Bedarf beim nächsten Mal eine
höhere Temperatur wählen.
Den Rost oder das Backblech nicht zu dicht belegen.
Kuchen in der Form
Kuchen auf dem Blech
Brot, Brötchen
Birnenkompott Backblech Dämpfen 100 10 - 15
Kirschkompott Backblech Dämpfen 100 10 - 15
Rhabarberkompott Backblech Dämpfen 100 10 - 15
Zwetschgenkompott Backblech Dämpfen 100 15 - 20
Lebensmittel Zubehör Heizart Temperatur in °C Garzeit in Min.
* Sie können auch das passende Programm verwenden (siehe Kapitel: Programmautomatik)
Lebensmittel Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Rührkuchen Kranz-/Kasten- form 2 Heißluft 150 - 160 60 - 70
Tortenboden aus Rührteig Obstbodenform 2 Heißluft 150 - 160 30 - 45
Obstkuchen fein, Rührteig Springform 2 Heißluft 150 - 160 45 - 55
Biskuitboden (2 Eier) Obstbodenform 2 Heißluft 180 - 190 12 - 16
Biskuittorte (6 Eier) Springform 2 Heißluft 150 - 160 25 - 35
Mürbeteigboden mit Rand Springform 2 Heißluft 150 - 160 40 - 50
Schweizer Wähe Springform 2 Heißluft 180 - 190 35 - 60
Gugelhupf Gugelhupfform 2 Kombibetrieb 150 - 160 35 - 45
Pikante Kuchen (z.B. Quiche) Quicheform 2 Heißluft 180 - 190 35 - 60
Apfeltarte Tarteform 2 Heißluft 170 - 190 35 - 50
Lebensmittel Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Hefekuchen mit trockenem Belag Backblech 2 Kombibetrieb 150 - 160 35 - 45
Hefekuchen mit saftigem Belag
(Obst)
Backblech 2 Heißluft 150 - 160 35 - 45
Biskuitrolle Backblech 2 Heißluft 180 - 200 10 - 15
Hefezopf (500 g Mehl) Backblech + Backpapier 2 Kombibetrieb 150 - 160 25 - 35
Strudel, süß Backblech 2 Kombibetrieb 160 - 180 40 - 60
Zwiebelkuchen Backblech 2 Kombibetrieb 170 - 180 30 - 40
Lebensmittel Zubehör Höhe Heizart Temperatur in °C Garzeit in Min.
Weißbrot (750 g Mehl) Backblech + Backpapier 2 Kombibetrieb 200 - 210 15 - 20
Heißluft 160 - 170 20 - 25
Sauerteigbrot (750 g Mehl) Backblech + Backpapier 2 Kombibetrieb 200 - 220 15 - 25
Heißluft 150 - 160 40 - 60
Mischbrot (750 g Mehl) Backblech + Backpapier 2 Kombibetrieb 200 - 220 15 - 20
Heißluft 160 - 170 25 - 40
Vollkornbrot (750 g Mehl) Backblech + Backpapier 2 Kombibetrieb 200 - 220 20 - 30
Heißluft 140 - 150 40 - 60
Roggenbrot (750 g Mehl) Backblech + Backpapier 2 Kombibetrieb 200 - 220 20 - 30
Heißluft 150 - 160 50 - 60
Brötchen (Rohlinge je 70 g) Backblech + Backpapier 2 Kombibetrieb 190 - 200 25 - 30
Brötchen aus Hefeteig, süß (Roh-
linge je 70 g)
Backblech + Backpapier 2 Kombibetrieb 170 - 180 20 - 30
29


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