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12.5 Backen auf einer Einschubebene
Backen in Formen
Gargut Funktion Tempe‐
ratur (°C)
Dauer (Min.) Ebene
Gugelhupf oder Bri‐
oche
Heißluft mit
Ringheizkör‐
per
150 - 160 50 - 70 2
Sandkuchen/Früchte‐
kuchen
Heißluft mit
Ringheizkör‐
per
140 - 160 70 - 90 2
Sponge cake/Biskuit Heißluft mit
Ringheizkör‐
per
140 - 150 35 - 50 2
Sponge cake/Biskuit Ober-/Unter‐
hitze
160 35 - 50 2
Tortenboden - Mürbe‐
teig
1)
Heißluft mit
Ringheizkör‐
per
170 - 180 10 - 25 2
Tortenboden - Rührteig Heißluft mit
Ringheizkör‐
per
150 - 170 20 - 25 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, di‐
agonal versetzt)
Heißluft mit
Ringheizkör‐
per
160 70 - 90 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, di‐
agonal versetzt)
Ober-/Unter‐
hitze
180 70 - 90 1
Käsekuchen, Back‐
blech
2)
Ober-/Unter‐
hitze
160 - 170 60 - 90 1
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-/Unter‐
hitze
170 - 190 30 - 40 2
Christstollen
1)
Ober-/Unter‐
hitze
160 - 180 50 - 70 2
Brot (Roggenbrot)
1)
Ober-/Unter‐
hitze
2
erste 230 20
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