328998
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Backtabelle oder t
Heißluft Ober- und Unterhitze t
Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur
höhe in ° C Minuten höhe in ° C
Hefeteig
Blechkuchen mit
Streuseln
(z. B. Apfelstreusel)
1 Blech 1 160 170 45 55 1 180 200
2 Bleche 1 + 3 160 170 60 70
Blechkuchen mit
feuchtem Belag
(z. B. Rahmguss) 1 160 170 50 60 1 180 190
Hefezopf
(500 Gramm Mehl) 1 160 170 40 50 1 180 190
Kuchen in runder Form 1 160 170 40 50 1 170 180
Kuchen in hoher Form 1 160 170 40 50 1 170 180
Kleingebäck
Baiser 1 080 100 120 140 1 170 080
Blätterteig (vorheizen) 1 180 200 25 35 1 200 220
Brandteig (vorheizen) 1 180 190 30 40 1 200 220
Spritzgebäck
1 Blech 1 140 150 30 45 1 150 160
2 Bleche 1 + 3 140 150 30 45
Rührteig
(Small Cakes) 1 150 160 30 40 1 160 170
Pikantes
Auflauf aus rohen
Zutaten 1 170 180 60 75 1 190 200
Pizza 1 180 190 25 45 1 210 230
Quiche (vorheizen) 1 180 190 40 50 1 190 210
Brot 1 kg (vorheizen)
anbacken 1 220 10 15 1 240
fertigbacken 1 180 40 45 1 200
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