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Speise Einschub-
ebene
Temperatur
(°C)
Dauer (Min.)
Biskuitkuchen 1 160-180 25-40
Tortenboden - Mürbeteiggebäck 2
170-190
1)
10-25
Tortenboden - Rührteig 2 150-170 20-25
Gedeckte Apfeltorte 1 160-180 50-60
Apfelkuchen (2 Formen, Ø 20 cm, diagonal
versetzt)
1 180-190 65-80
Pikante Torte (z. B. Quiche Lorraine) 2 170-190 30-70
Käsekuchen 1 160-180 60-90
1) Backofen vorheizen
Kuchen/Gebäck/Brot auf Backblechen
Speise Einschub-
ebene
Temperatur
(°C)
Dauer (Min.)
Hefezopf/Hefekranz 1 160-180 30-40
Christstollen 1 160-180 40-60
Brot (Roggenbrot) 1 180-200 45-60
Windbeutel/Eclairs 2 170-190 30-40
Biskuitrolle 2
200-220
1)
8-15
Streuselkuchen (trocken) 2 160-180 20-40
Butter-/Zuckerkuchen 2
180-200
1)
15-30
Obstkuchen (auf Hefeteig/Rührteig) 2 160-180 25-50
Obstkuchen auf Mürbeteig 2 170-190 40-80
Hefekuchen mit empfindlichen Belägen (z.
B. Quark, Sahne, Mandelsplitter)
2 150-170 0:40-80
Pizza (mit viel Belag) 2
190-210
1)
20-40
Pizza (dünner Boden) 2
230
1)
12-20
Flaches Brot 2
230
1)
10-20
Wähen (Schweiz) 2 190-210 35-50
Plätzchen
Speise Einschub-
ebene
Temperatur
(°C)
Dauer (Min.)
Mürbeteigplätzchen 2 160-180 6-20
Spritzgebäck 2 160 10-40
Rührteigplätzchen 2 160-180 15-20
Eiweißgebäck, Baiser 2 80-100 120-150
Makronen 2 100-120 30-60
Hefespritzgebäck 2 160-180 20-40
Blätterteiggebäck 2
180-200
1)
20-30
Brötchen 2 210-230 20-35
Törtchen (20 Stück pro Blech) 2
170
1)
20-30
electrolux 15
15


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