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GERICHT
Ober-/Unterhitze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem
pe-
ratur
[°C]
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 2 160 50 - 60 In einer Ku-
chenform
(26 cm)
Stollen/üppi-
ger Früchte-
kuchen
2 160 1 oder 2 140
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 3 150 -
160
20 - 30 Auf dem
Backblech
Kleine Ku-
chen – zwei
Ebenen
- - 2 und 4 150 -
160
25 - 35 Auf dem
Backblech
Kleine Ku-
chen – drei
Ebenen
- - 1, 3 und 5 150 -
160
30 - 45 Auf dem
Backblech
Plätzchen/
Feingebäck
– eine Ebene
3 140 3 140 -
150
30 - 35 Auf dem
Backblech
Plätzchen/
Feingebäck
– zwei Ebe-
nen
- - 2 und 4 140 -
150
35 - 40 Auf dem
Backblech
Plätzchen/
Feingebäck
– drei Ebe-
nen
- - 1, 3 und 5 140 -
150
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)
Rosinen-
brötchen
3 170 –
190
3 190 12 - 20 Auf dem
Backblech
1)
50
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