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11.4 Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Dauer
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Rührteig 2 170 3 (2 und 4) 160 45 - 60 In einer Ku-
chenform
Mürbeteig 2 170 3 (2 und 4) 160 20 - 30 In einer Ku-
chenform
Buttermilch-
Käsekuchen
1 170 2 165 80 - 100 In einer Ku-
chenform (26
cm)
Apfelkuchen 2 170 2 (links
und
rechts)
160 80 - 100 2 Kuchenfor-
men (20 cm)
auf dem Kom-
birost
1)
Strudel/Stol-
len
3 175 2 150 60 - 80 Auf dem
Backblech
Marmela-
denkuchen
2 170 2 (links
und
rechts)
165 30 - 40 In einer Ku-
chenform (26
cm)
Biskuit 2 170 2 150 40 - 50 In einer Ku-
chenform (26
cm)
Stollen/üppi-
ger Früchte-
kuchen
2 160 2 150 90 - 120 In einer Ku-
chenform (20
cm)
1)
Rosinenku-
chen
1 175 2 160 50 - 60 In einer Brot-
form
1)
Kleine Ku-
chen – eine
Ebene
3 170 3 150 -
160
20 - 30 Auf dem
Backblech
1)
Kleine Ku-
chen – zwei
Ebenen
- - 2 und 4 140 -
150
25 - 35 Auf dem
Backblech
1)
Kleine Ku-
chen – drei
Ebenen
- - 1, 3 und 5 140 -
150
30 - 45 Auf dem
Backblech
1)
DEUTSCH 63
63


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