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Heißluft
*
Ober- und Unterhitze
/
Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur
höhe in ° C Minuten höhe in ° C
Rührteige
Blechkuchen mit Belag
1 Blech 1160 170 30–050 1 170 180
2 Bleche 1 + 3 160 170 35–055
Kuchen in runder
Form / Kasten 1160 170 60–080 2 170 180
Obst-Tortenboden 1160 170 20–035 2 170 180
Mürbeteige
Blechkuchen mit trockenem Belag
z. B. Streusel
1 Blech 1160 170 60–070 1 200 210
2 Bleche 1 + 3 160 170 70–080
Blechkuchen mit feuchtem Belag
z. B. Rahmguß
1 Blech 1160 170 70–090
Kuchen in Form
z. B. Quarktorte 1160 170 60 100 2 170 180
Obst-Tortenboden
(vorheizen) 1160 170 20–035 1 190 200
Biskuitteige
Biskuitrolle (vorheizen) 1180 190 10–015 1 200 220
Obst-Tortenboden 1160 170 20–030 2 170 180
Biskuittorte (6 Eier) 1160 170 30–045 2 160 170
Biskuittorte (3 Eier) 1170 180 20–035 2 170 180
Backtabelle
Die Angaben in der Tabelle sind Richtwerte, gültig für Alu-Backbleche und
dunkle Backformen.
Die Werte können je nach Art und Menge des Teiges und je nach Backform variieren.
Hinweise in der Tabelle zum Vorheizen beachten.
Wir empfehlen beim ersten Versuch, die niedrigere der angegebenen Temperaturen
einzustellen. Grundsätzlich ergibt die niedrigere Temperatur eine gleichmäßigere
Bräunung.
Wenn Sie nach eigenen Rezepten backen, orientieren Sie sich an
ähnlichen Gebäcken in der Tabelle.
22


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