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Gargut Funktion Tempera‐
tur (°C)
Dauer (Min.) Ebene
Eiweißgebäck, Baiser Heißluft mit
Ringheizkör‐
per
80 - 100 120 - 150 1
Makronen Heißluft mit
Ringheizkör‐
per
100 - 120 30 - 50 3
Hefekleingebäck Heißluft mit
Ringheizkör‐
per
150 - 160 20 - 40 3
Blätterteiggebäck
1)
Heißluft mit
Ringheizkör‐
per
170 - 180 20 - 30 3
Brötchen
1)
Ober-/Unter‐
hitze
190 - 210 10 - 25 2
Small cakes /Tört‐
chen
1)
Heißluft mit
Ringheizkör‐
per
160 20 - 35 3
Small cakes /Tört‐
chen
1)
Ober-/Unter‐
hitze
170 20 - 35 2
1)
Backofen vorheizen.
12.6 Aufläufe und Überbackenes
Gargut Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Nudelauflauf Ober-/Unterhit‐
ze
180 - 200 45 - 60 1
Lasagne, frisch Ober-/Unterhit‐
ze
180 - 200 25 - 40 1
Gemüseauf‐
lauf
1)
Heißluftgrillen 210 - 230 10 - 20 1
Überbackene
Baguettes
Heißluft mit
Ringheizkörper
160 - 170 15 - 30 1
Süße Aufläufe Ober-/Unterhit‐
ze
180 - 200 40 - 60 1
Fischaufläufe Ober-/Unterhit‐
ze
180 - 200 30 - 60 1
Gefülltes Ge‐
müse
Heißluft mit
Ringheizkörper
160 - 170 30 - 60 1
1)
Backofen vorheizen.
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