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GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Biskuit 2 170 2 160 50-60 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
Brotform
1)
Kleine Ku-
chen – eine
Ebene
3 170 3 140-1
50
20-30 Auf dem
Backblech
Kleine Ku-
chen – zwei
Ebenen
- - 2 und 4 140-1
50
25-35 Auf dem
Backblech
Kleine Ku-
chen – drei
Ebenen
- - 1, 3 und 5 140-1
50
30-45 Auf dem
Backblech
Plätzchen/
Feingebäck
– eine Ebene
3 140 3 140-1
50
30-35 Auf dem
Backblech
Plätzchen/
Feingebäck
– zwei Ebe-
nen
- - 2 und 4 140-1
50
35-40 Auf dem
Backblech
Plätzchen/
Feingebäck
– drei Ebe-
nen
- - 1, 3 und 5 140-1
50
35-45 Auf dem
Backblech
Baisers – ei-
ne Ebene
3 120 3 120 80-100 Auf dem
Backblech
Baisers –
zwei Ebenen
- - 2 und 4 120 80-100 Auf dem
Backblech
1)
Rosinenbröt-
chen
3 190 3 190 12-20 Auf dem
Backblech
1)
Eclairs – ei-
ne Ebene
3 190 3 170 25-35 Auf dem
Backblech
Eclairs –
zwei Ebenen
- - 2 und 4 170 35-45 Auf dem
Backblech
DEUTSCH 39
39


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