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Backergebnis Mögliche Ursache Abhilfe
Der Kuchen ist zu tro-
cken.
Die Backzeit ist zu lang.
Stellen Sie beim nächsten
Kuchen eine kürzere
Backzeit ein.
Der Kuchen ist unregel-
mäßig gebräunt.
Die Backofentemperatur
ist zu hoch und die Back-
zeit zu kurz.
Stellen Sie eine niedrigere
Backofentemperatur und
eine längere Backzeit ein.
Der Kuchen ist unregel-
mäßig gebräunt.
Die Mischung ist ungleich
verteilt.
Verteilen Sie die Mi-
schung gleichmäßig auf
dem Backblech.
Der Kuchen ist nach der
eingestellten Zeit nicht
fertig gebacken.
Die Backofentemperatur
ist zu niedrig.
Stellen Sie beim nächsten
Kuchen eine etwas höhe-
re Backofentemperatur
ein.
11.11 Backen auf einer Einschubebene:
Backen in Formen
Backware Backofen-
funktion
Einschub-
ebene
Temperatur
in °C
Zeit (Min.)
Gugelhupf/Bri-
oche
Heißluft mit
Ringheizkör-
per
1 150 - 160 50 - 70
Sandkuchen/
Früchtekuchen
Heißluft mit
Ringheizkör-
per
1 140 - 160 70 - 90
Fatless spon-
ge cake/Bis-
kuit (ohne But-
ter)
Heißluft mit
Ringheizkör-
per
2 140 - 150 35 - 50
Fatless spon-
ge cake/Bis-
kuit (ohne But-
ter)
Ober-/Unter-
hitze
2 160 35 - 50
Tortenboden -
Mürbeteig
Heißluft mit
Ringheizkör-
per
2
170 - 180
1)
10 - 25
Tortenboden -
Rührteig
Heißluft mit
Ringheizkör-
per
2 150 - 170 20 - 25
Apple pie/Ap-
felkuchen (2
Formen Ø 20
cm, diagonal
versetzt)
Heißluft mit
Ringheizkör-
per
2 160 60 - 90
DEUTSCH 29
29


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