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Kuchen in Formen Backdauer
Minuten
TemperaĆ
tur ºC
HeizartHöheForm auf dem Rost
Tortenboden aus Rührteig Obstbodenform 2 Q 150Ć170 20Ć30
Biskuittorte (Wasserbiskuit) Springform 2 f 160Ć180 30Ć40
ObstĆ oder Quarktorte, Mürbeteig* dunkle Springform 2 t 180Ć200 70Ć90
Obstkuchen fein, aus Rührteig Springform/Napfform 2 Q 150Ć170 50Ć60
Pikante Kuchen*
(z. B. Quiche/Zwiebelkuchen)
Springform 1 Q 150Ć170 55Ć65
* Kuchen ca. 20 Minuten im Gerät auskühlen lassen.
Kuchen auf dem Blech Höhe Heizart Temperatur
ºC
Backdauer
Minuten
RührĆ oder Hefeteig mit
trockenem Belag
AluĆBackblech
AluĆBackblech +
Universalpfanne**
2
2+4
f
Q
180Ć200
150Ć170
20Ć30
35Ć45
RührĆ oder Hefeteig mit
saftigem Belag* (Obst)
Universalpfanne
AluĆBackblech +
Universalpfanne**
3
2+4
t
Q
170Ć190
140Ć160
40Ć50
50Ć60
Biskuitrolle (vorheizen) Universalpfanne 3 f 190Ć210 15Ć20
Hefezopf mit 500 g Mehl AluĆBackblech 2 f 180Ć200 30Ć40
Stollen mit 500 g Mehl
Stollen mit 1 kg Mehl
AluĆBackblech
AluĆBackblech
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, süß Universalpfanne 2 t 170Ć190 55Ć65
Pizza Universalpfanne
AluĆBackblech +
Universalpfanne**
3
2+4
t
Q
220Ć240
180Ć200
25Ć35
35Ć45
* Für sehr saftigen Obstkuchen die tiefere Universalpfanne verwenden.
** Beim Backen auf zwei Ebenen die Universalpfanne immer über dem Blech einschieben.
19


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