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Hinweise:
Alle Tabellenangaben sind Richtwerte, die je nach Beschaffenheit des Lebensmittels
variieren können.
Gebäckart Backdauer Einschub- Temperatur
Minuten höhe in ° C
Rührteig
Blechkuchen mit Belag (vorheizen) 30 45 1 180 190
Kastenkuchen 60 80 1 160 170
Kuchen in runder Form 60 80 1 160 170
Kuchen in hoher Form 60 80 1 160 170
Obsttortenboden (vorheizen) 20 35 1 160 170
Mürbeteig
Blechkuchen mit Streuseln 50 80 1 180 190
Blechkuchen mit feuchtem Belag
(z. B. Rahmguss) 50 90 1 170 180
Formkuchen (z. B. Quarktorte) 70 100 1 160 170
Obsttortenboden (vorheizen) 25 35 1 180 190
Biskuitteig
Biskuitrolle (vorheizen) 10 15 1 200 220
Wasserbiskuit 30 45 1 150 160
Obsttortenboden 25 35 1 160 170
Backtabelle t
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