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11.10 Heißluft mit Dampf
KUCHEN UND GEBÄCK
GERICHT
Einschub-
ebene
Tempera-
tur [°C]
Garzeit
[Min.]
Raum für Notizen
Apfelkuchen 2 160 60 - 80
Kuchenform (20 cm)
1)
Obsttörtchen 2 175 30 - 40 Kuchenform (26 cm)
Früchtebrot 2 160 80 - 90 Kuchenform (26 cm)
Biskuit 2 160 35 - 45 Kuchenform (26 cm)
Panettone 2 150 - 160 70 - 100
Kuchenform (20 cm)
1)
Rosinenkuchen 2 160 40 - 50
Brotform
1)
Kleingebäck 3 (2 und 4) 150 - 160 25 - 30 Backblech
Plätzchen 3 (2 und 4) 150 20 - 35 Backblech
Hefegebäck 2 180 - 200 12 - 20
Backblech
1)
Brioches 3 (2 und 4) 180 15 - 20
Backblech
1)
1)
Backofen 10 Min. vorheizen.
AUFLÄUFE
GERICHT
Einschub-
ebene
Tempe-
ratur
[°C]
Garzeit
[Min.]
Raum für Notizen
Gemüse, gefüllt 1 170 - 180 30 - 40 Auflaufform
Lasagne 2 170 - 180 40 - 50 Auflaufform
Kartoffelgratin 1 (2 und 4) 160 - 170 50 - 60 Auflaufform
FLEISCH
GERICHT [g]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Garzeit
[Min.]
Raum für No-
tizen
Schweinebra-
ten
1000 2 180 90 - 110 Kombirost
Kalb 1000 2 180 90 - 110 Kombirost
Roastbeef/Fi-
let
1000
Englisch 2 210 45 - 50 Kombirost
Medium 2 200 55 - 65 Kombirost
Durch 2 190 65 - 75 Kombirost
Lamm 1000 2 175 110 - 130 Keule
Hähnchen 1000 2 200 55 - 65 ganz
DEUTSCH 71
71


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