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Kuchen und Gebäck
Zu den Tabellen
Hinweise
Die Zeitangaben gelten für das Einschieben in den kalten
Backofen.
Temperatur und Backdauer sind von Beschaffenheit und
Menge des Teiges abhängig. Deshalb sind in den Tabellen
Bereiche angegeben. Beginnen Sie mit dem niedrigeren Wert
und stellen Sie, wenn erforderlich, beim nächsten Mal höher
ein. Eine niedrigere Temperatur ergibt eine gleichmäßigere
Bräunung.
Zusätzliche Informationen finden Sie unter Tipps zum Backen
im Anschluss an die Tabellen.
Stellen Sie die Kuchenform immer in die Mitte des Rostes.
Backformen
Hinweis: Am besten geeignet sind dunkle Backformen aus
Metall.
3 Heißluft
% Ober-/Unterhitze
& Intensivhitze
% Ober-/Unterhitze
: 3D-Heißluft
3 Heißluft
& Intensivhitze
Kuchen in Formen Zubehör Höhe Heizart Temperatur ° C Mikrowellen-Leis-
tung in Watt
Dauer in Minu-
ten
Rührkuchen einfach Kranz-/ Kastenform 1
3
160-180 90 W 30-40
Rührkuchen fein (z. B. Sandku-
chen)
Kranz-/ Kastenform 1
%
150-170 - 60-80
Tortenboden aus Rührteig Obstbodenform 2
3
160-180 - 25-35
Obstkuchen fein, Rührteig Spring-/Napfform 1
3
160-180 90 W 30-40
Biskuitboden, 2 Eier Obstbodenform 1
%
150-160 - 20-25
Biskuittorte, 6 Eier** dunkle Springform 1
%
170-180 - 30-40
Mürbeteigboden mit Rand dunkle Springform 1
&
170-190 - 30-40
Obst- oder Quarktorte mit Mür-
beteigboden*
dunkle Springform 2
3
160-170 180 W 30-40
Schweizer Wähe dunkle Springform 1
&
190-200 - 40-50
Gugelhupf Gugelhupfform 1
3
160-180 90 W 30-40
Nusskuchen dunkle Springform 1
3
170-180 90 W 35-45
Pizza, dünner Boden, wenig
Belag**
rundes Pizzablech 1
%
220-240 - 15-20
Pikante Kuchen dunkle Springform 1
&
180-200 - 50-60
* Kuchen ca. 20 Minuten im Backofen auskühlen lassen.
** Garraum vorheizen
Kuchen auf dem Blech Zubehör Höhe Heizart Temperatur ° C Mikrowellen-Leis-
tung in Watt
Dauer in
Minuten
Rührteig mit trockenem Belag Universalpfanne 2
%
160-180 - 25-35
Rührteig mit trockenem Belag Universalpfanne +
Email-Backblech*
1
3
:
150-170 - 40-50
Rührteig mit saftigem Belag
(Obst)
Universalpfanne 1
3
160-180 90 W 30-40
Hefeteig mit trockenem Belag Universalpfanne 2
%
170-190 - 35-45
Hefeteig mit trockenem Belag Universalpfanne +
Email-Backblech
1
3
:
160-180 - 50-60
Hefeteig mit saftigem Belag
(Obst)
Universalpfanne 2
%
170-190 - 45-55
Hefeteig mit saftigem Belag
(Obst)
Universalpfanne +
Email-Backblech*
1
3
:
160-180 - 50-60
Mürbeteig mit trockenem Belag Universalpfanne 2
%
160-180 - 25-35
Mürbeteig mit trockenem Belag Universalpfanne +
Email-Backblech*
1
3
:
160-180 - 30-40
Mürbeteig mit saftigem Belag
(Obst)
Universalpfanne 1
%
160-180 - 50-60
Schweizer Wähe Universalpfanne 1
&
190-200 - 40-50
Biskuitrolle, vorheizen Universalpfanne 2
%
170-190 - 10-20
Hefezopf mit 500 g Mehl Universalpfanne 2
%
160-180 - 40-50
* Email-Backbleche erhalten Sie als Sonderzubehör im Fachhandel.
32


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