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11.17 Backen auf einer Ebene
Backen in Formen
Gargut Funktion Temper‐
atur (°C)
Dauer (Min.) Ebene
Gugelhupf oder Brio‐
che
Heißluft mit
Ringheizkörp‐
er
150 - 160 50 - 70 1
Sandkuchen/Früchte‐
kuchen
Heißluft mit
Ringheizkörp‐
er
140 - 160 70 - 90 1
Sponge cake/Biskuit Heißluft mit
Ringheizkörp‐
er
140 - 150 35 - 50 1
Sponge cake/Biskuit Ober-/Unterhi‐
tze
160 35 - 50 1
Tortenboden - Mürbe‐
teig
1)
Heißluft mit
Ringheizkörp‐
er
150 - 160 20 - 30 2
Tortenboden Rührteig Heißluft mit
Ringheizkörp‐
er
150 - 170 20 - 25 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, di‐
agonal versetzt)
Heißluft mit
Ringheizkörp‐
er
160 70 - 90 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, di‐
agonal versetzt)
Ober-/Unterhi‐
tze
180 70 - 90 1
Käsekuchen, Back‐
blech
2)
Ober-/Unterhi‐
tze
160 - 170 70 - 90 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Kuchen/Gebäck/Brot auf Backblechen
Gargut Funktion Tempera‐
tur (°C)
Dauer (Min.) Ebene
Hefezopf/Hefekranz Ober-/Unterhi‐
tze
170 - 190 30 - 40 1
Christstollen
1)
Ober-/Unterhi‐
tze
160 - 180 50 - 70 1
Brot (Roggenbrot)
1)
Ober-/Unterhi‐
tze
1
erst 230 20
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