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Backware Ofenfunkti-
on
Ein-
schub-
ebene
Temperatur
(°C)
Dauer
(Min.)
Short bread/Mürbe-
teiggebäck/Feinge-
bäck
1)
Ober-/Unter-
hitze
2 160 20 - 30
Rührteigplätzchen Heißluft mit
Ringheizkör-
per
2 150 - 160 15 - 20
Eiweissgebäck, Bai-
ser
Heißluft mit
Ringheizkör-
per
80 - 100 120 - 150
Makronen Heißluft mit
Ringheizkör-
per
2 100 - 120 30 - 50
Hefekleingebäck Heißluft mit
Ringheizkör-
per
2 150 - 160 20 - 40
Blätterteiggebäck
1)
Heißluft mit
Ringheizkör-
per
2 170 - 180 20 - 30
Brötchen
1)
Heißluft mit
Ringheizkör-
per
2 160 10 - 25
Brötchen
1)
Ober-/Unter-
hitze
2 190 - 210 10 - 25
Small cakes /Tört-
chen
1)
Heißluft mit
Ringheizkör-
per
2 160 20 - 35
Small cakes /Tört-
chen
1)
Ober-/Unter-
hitze
2 170 20 - 35
Feuchte Heißluft
Speise Temperatur (°C) Dauer (Min.) Einschubebe-
ne
Nudelauflauf 180 - 200 45 - 60 1
Lasagne 180 - 200 45 - 60 1
Kartoffelgratin 190 - 210 55 - 80 1
Süßer Auflauf 180 - 200 45 - 60 1
Gugelhupf oder Ro-
donkuchen
160 - 170 50 - 70 1
Hefezopf/Hefekranz 170 - 190 40 - 50 1
Streuselkuchen (tro-
cken)
160 - 170 20 - 40 2
30
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