Manual Constructa cf 23850 (page 16 of 132) (German, Dutch, French, Italian)

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Heißluft

Ober- und Unterhitze

Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur

höhe in ° C Minuten höhe in ° C

Hefeteig

Blechkuchen mit trockenem Belag

z. B. Streusel

1 Blech 1 170 – 180

040 – 060 1 190 – 200

2 Bleche 1 + 3 170 – 180

040 – 060 – –

Blechkuchen mit feuchtem Belag

z. B. Rahmguß

1 Blech 1 160 – 170

050 – 090 1 190 – 200

Hefekranz und -zopf

(500 g Mehl) 1 160 – 170

035 – 050 1 180 – 200

Kuchen niedere Form 1 160 – 170

030 – 045 2 170 – 180

Kuchen hohe Form 1 160 – 170

030 – 045 2 170 – 180

Kleingebäck

Baiser 1

080 – 090 100 – 150 1 80

Blätterteig (vorheizen)

1 Blech 1 180 – 190

015 – 035 1 200 – 220

2 Bleche 1 + 3 180 – 190

015 – 025 – –

Brandteig (vorheizen)

1 Blech 1 180 – 190

025 – 035 1 200 – 220

2 Bleche 1 + 3 180 – 190

025 – 035 – –

Rührteig (z. B. Muffins)

1 Blech 1 150 – 160

020 – 035 2 170 – 180

2 Bleche 1 + 3 140 – 150

025 – 045 – –

Mürbeteig (vorheizen)

(z. B. Butterplätzchen)

1 Blech 1 140 – 150

010 – 030 1 160 – 170

2 Bleche 1 + 3 140 – 150

020 – 030 – –

Pikantes

Pizza (vorheizen)

1 Blech 1 180 – 190

025 – 045 1 180 – 190

Flammkuchen (vorheizen) 1 180 – 190

020 – 045 1 200 – 210

Quiche (vorheizen) 1 180– 190

035 – 050 1 200 – 210

Brot (vorheizen)

1 200 – 220 10 – 15 2 220– 240

Anbacken 1 220 010 – 015 1 240

Fertigbacken 1 180 – 200

040 – 050 1 180 – 200

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Constructa cf 23850 Manual

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