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Kuchen in Formen Backdauer
Minuten
TemperaĆ
tur ºC
HeizartHöheForm auf dem Rost
Rührkuchen fein
(z. B. Sandkuchen)
NapfĆ/KranzĆ/
Kastenform
2 t 170Ć190 60Ć70
Tortenboden mit Rand aus
Mürbeteig
Springform 1 Q 180Ć200 25Ć35
Tortenboden aus Rührteig Obstbodenform 2 Q 140Ć160 20Ć30
Biskuittorte (Wasserbiskuit) Springform 1 t 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
Alubackblech
Alubackblech +
Universalpfanne*
2
2+4
Q
Q
160Ć180
150Ć170
20Ć30
35Ć45
RührĆ oder Hefeteig mit
saftigem Belag (Obst)
Universalpfanne
Alubackblech +
Universalpfanne*
3
2+4
t
Q
180Ć200
160Ć180
40Ć50
50Ć60
Biskuitrolle (vorheizen) Universalpfanne 3 t 190Ć210 15Ć20
Hefezopf mit 500 g Mehl Alubackblech 2 t 180Ć200 30Ć40
Stollen mit 500 g Mehl
Stollen mit 1 kg Mehl
Alubackblech
Alubackblech
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, süß Universalpfanne 2 t 170Ć190 55Ć65
Pizza (Hefeteig) Universalpfanne
Alubackblech +
Universalpfanne*
3
2+4
t
Q
210Ć230
170Ć200
25Ć35
35Ć45
* Beim Backen auf zwei Ebenen die Universalpfanne immer über dem Alubackblech einschieben.
22


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