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Backwaren
Gargut Wassermen‐
ge in der
Vertiefung
(ml)
Tempera‐
tur (°C)
Dauer
(Min.)
Ebene Bemerkungen
Brot 100 180 35 - 40 2 Backblech ver‐
wenden.
1)
Brötchen 100 200 20 - 25 2 Backblech ver‐
wenden.
1)
Hausge‐
machte Piz‐
za
100 230 10 - 20 2 Backblech ver‐
wenden.
1)
Focaccia 100 200 - 210 10 - 20 2 Backblech ver‐
wenden.
1)
Plätzchen,
Scones,
Croissants
100 150 - 180 10 - 20 2 Backblech ver‐
wenden.
1)
Pflaumen‐
kuchen, Ap‐
felkuchen,
Zimtschn‐
ecken
100 - 150 160 - 180 30 - 60 2 Kuchenform ver‐
wenden.
1)
1)
Den leeren Backofen 5 Minuten vorheizen.
Gefroren in den Backofen geben
Gargut Wassermenge in
der Vertiefung
(ml)
Temperatur
(°C)
Dauer (Min.) Ebene
Pizza, gefroren 150 200 - 210 10 - 20
2
1)
Lasagne, gefro‐
ren
200 180 - 200 35 - 50
2
1)
Croissant, ge‐
froren
150 170 - 180 15 - 25
2
1)
1)
Den leeren Backofen 10 Minuten vorheizen.
Speisen aufwärmen
Gargut Wassermenge in
der Vertiefung
(ml)
Temperatur
(°C)
Dauer (Min.) Ebene
Brot 100 110 15 - 25 2
Brötchen 100 110 10 - 20 2
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