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EHE15 Version E1.0 DE 12/2014 Seite 26 von 38
Backofenfunktion: Ober und Unterhitze / Heißluft (Ringheizkörper)
KUCHEN
Gebäckart
Ober-/Unterhitze Heißluft Backzeit
[Min]
Einschub-
höhe
Temp.
[C°]
Einschub
-höhe
Temp.
[C°]
Gebäck in Backform
Napfkuchen/
Marmorkuchen
(Gugelhupf)
Sandkuchen
Tortenboden
Biskuittorte
Früchtestollen
Käse-/Quark-
kuchen
(Mürbeteig)
Früchtecake
(Teacake)
Brot (Vollkorn- /
Mehrkornbrot)
2
2
2-3
2
2
2
170-180
160-180
170-180
170-180
160-180
210-220
2
2
2-3
2-3
2
2
2
150-170
150-170
160-170
160-180
140-150
150-170
180-200
60-80
65-80
20-30
30-40
60-70
60-90
40-60
50-60
Gebäck auf Universalblech
Obstkuchen:
- Mürbeteig
- Hefeteig
Streuselkuchen
Biskuitrolle
Pizza (auf
dünnem Teig)
Pizza (auf
dickem Teig)
3
3
2
3
2
170-180
160-170
180-200
220-240
190-210
2
2
2
160-170
160-170
150-170
35-60
30-50
30-40
10-15
10-15
30-50
Kleingebäck
Plätzchen
Blätterteig
Baiser
(Meringues)
Brandteig
3
3
3
160-170
180-190
90-110
2
2
2
150-160
170-190
170-190
10-30
18-25
80-90
35-45
26


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