661505
29
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Gargut Funktion Tempera‐
tur (°C)
Dauer (Min.) Ebene
dann 160 - 180 30 - 60
Windbeutel/Eclairs
1)
Ober-/Unter‐
hitze
190 - 210 20 - 35 2
Biskuitrolle
1)
Ober-/Unter‐
hitze
180 - 200 10 - 20 2
Streuselkuchen (tro‐
cken)
Heißluft mit
Ringheizkör‐
per
150 - 160 20 - 40 3
Mandel-/Zuckerku‐
chen
1)
Ober-/Unter‐
hitze
190 - 210 20 - 30 2
Obstkuchen (auf Hefe‐
teig/Rührteig)
2)
Heißluft mit
Ringheizkör‐
per
150 - 160 35 - 55 3
Obstkuchen (auf Hefe‐
teig/Rührteig)
2)
Ober-/Unter‐
hitze
170 35 - 55 1
Obstkuchen mit Mür‐
beteig
Heißluft mit
Ringheizkör‐
per
160 - 170 40 - 80 3
Hefekuchen mit emp‐
findlichen Belägen
(z.B. Quark, Sahne,
Pudding)
1)
Ober-/Unter‐
hitze
160 - 180 40 - 80 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Plätzchen
Gargut Funktion Tempera‐
tur (°C)
Dauer (Min.) Ebene
Mürbeteigplätzchen Heißluft mit
Ringheizkör‐
per
150 - 160 10 - 20 3
Short bread/Mürbeteig‐
gebäck/Feingebäck
Heißluft mit
Ringheizkör‐
per
140 20 - 35 3
Short bread /Mürbe‐
teiggebäck/Feinge‐
bäck
1)
Ober-/Unter‐
hitze
160 20 - 30 2
Rührteigplätzchen Heißluft mit
Ringheizkör‐
per
150 - 160 15 - 20 2
DEUTSCH 29
29


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