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50
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Backware
Einschubebene
Temperatur in °C Zeit in Min.
2 Ebenen
Mürbeteiggebäck/
Teigstreifen
2/4 140 25 - 45
Rührteigplätzchen 2/4 160 - 170 25 - 40
Eiweißgebäck, Bai-
ser
2/4 80 - 100 130 - 170
Makronen 2/4 100 - 120 40 - 80
Hefekleingebäck 2/4 160 - 170 30 - 60
Blätterteiggebäck 2/4
170 - 180
1)
30 - 50
Brötchen 2/4
180
1)
25 - 40
Small cakes (20
pro Blech)
2/4
150
1)
20 - 40
1)
Backofen vorheizen
BACKEN MIT OBER-/UNTERHITZE AUF EINER EBENE
Backen in Formen
Backware Einschubebene Temperatur in °C Zeit in Min.
Gugelhupf oder
Rodonkuchen
2 160 - 180 50 - 70
Sandkuchen/
Früchtekuchen
1 - 2 150 - 170 50 - 90
Fatless sponge ca-
ke
3
170
1)
25 - 40
Tortenboden -
Mürbeteig
2
190 - 210
1)
10 - 25
Tortenboden -
Rührteig
2 170 - 190 20 - 25
Apple pie (2 For-
men, Ø 20 cm, dia-
gonal versetzt)
1 - 2 180 60 - 90
Pikante Torte (z.B.
Quiche Lorraine)
1 180 - 220 35 - 60
Käsekuchen 1 - 2 160 - 180 60 - 90
1)
Backofen vorheizen
Kuchen/Gebäck/Brot auf Backblechen
Backware Einschubebene Temperatur in °C Zeit in Min.
Hefezopf/Hefe-
kranz
2 170 - 190 40 - 50
50
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