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Brot und Brötchen Höhe Heizart TemperaĆ
tur °C
Dauer, Minuten
Hefebrot mit 1,2 kg Mehl*,
(vorheizen)
Universalpfanne 2 g
g
300
200
8
+ 35Ć45
Sauerteigbrot mit 1,2 kg Mehl*,
(vorheizen)
Universalpfanne 2 g
g
300
200
8
+ 40Ć50
Brötchen (z. B. Roggenbrötchen) Blech 4 g 190Ć210 20Ć30
* Nie Wasser direkt in den heißen Backofen gießen.
Kleingebäck Höhe Heizart Temperatur
°C
Dauer,
Minuten
Plätzchen* Blech
Blech + Universalpfanne*
2 Bleche** + Universalpfanne
3
2+4
1+3+4
t
T
T
160Ć180
140Ć160
140Ć160
10Ć25
25Ć35
30Ć40
Baiser Blech 3 T 80Ć100 100Ć150
Windbeutel Blech 2 g 220Ć240 30Ć40
Makronen* Blech
Blech + Universalpfanne*
2 Bleche** + Universalpfanne
2
2+4
1+3+4
t
T
T
110Ć130
110Ć130
110Ć130
30Ć40
35Ć45
40Ć50
Blätterteig* Blech
Blech + Universalpfanne*
2 Bleche** + Universalpfanne
3
2+4
1+3+4
T
T
T
180Ć200
180Ć200
180Ć200
20Ć30
25Ć35
35Ć45
* Beim Backen auf zwei Ebenen die Universalpfanne immer über dem Blech einschieben. Beim
Backen auf drei Ebenen die Universalpfanne in der Mitte einschieben. Das oberste Blech kann
früher entnommen werden.
** Backbleche erhalten Sie als Sonderzubehör im Fachhandel.
Orientieren Sie sich an ähnlichem Gebäck in den
Backtabellen.
Stechen Sie etwa 10 Minuten vor Ende der im Rezept
angegebenen Backzeit mit einem Holzstäbchen an
der höchsten Stelle in den Kuchen. Wenn kein Teig
mehr am Holz klebt, ist der Kuchen fertig.
Tipps zum Backen
Sie wollen nach Ihrem
eigenen Rezept backen.
So stellen Sie fest, ob der
Rührkuchen durchgeĆ
backen ist.
45


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