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Brot (0,5 - 1 kg) ungelocht 1) 210 - 230
2) 165
30
0
15 - 20
35 - 50
Zu Beginn 2 - 3-mal beschwaden.
Zur genauen Garpunktkontrolle den Kerntem-
peraturfühler nutzen (siehe Kapitel ‘Kerntempe-
raturfühler’).
Auf Rost auskühlen lassen.
Flachkuchen aus Rührteig ungelocht 160 - 165 0 35 - 40
Gugelhupf (1 kg Mehl) Gugelhupf-
form, Rost
160 - 175 30 45 - 50
Hefeblechkuchen ungelocht 160 - 170 0 - 60 30 - 45 Nutzen Sie bei Hefeblechkuchen mit feuchtem
Belag (z.B. Zwetschgen- oder Zwiebelkuchen)
0 % und bei trockenem Belag (z.B. Streusel)
60 % Feuchte.
Hefezopf (500 g Mehl) ungelocht 160 - 170 60 - 80 25 - 35
Muffins Muffinsblech,
Rost
170 - 180 0 - 30 20 - 30
Makronen ungelocht 150 - 160 0 15 - 20
Plätzchen ungelocht 150 - 175 0 10 - 20
Quiche, Wähe Quicheform,
Rost
190 - 210 0 45 - 60
Rührkuchen Kasten-/
Springform,
Rost
165 - 170 0 - 30 60 - 65
Small Cakes ungelocht 160 0 30
Spritzgebäck
(nach EN60350-1)
ungelocht 165 0 30 - 32 Vorheizen
Tarte Tarteform,
Rost
190 - 200 0 - 30 30 - 45 z.B. mit Äpfeln, Schokolade, Aprikosen, oder
pikant mit Spargel, Zwiebeln, Käse
Wasserbiskuit
(nach EN60350-1)
ungelocht 150 0 40 Vorheizen
Windbeutel, Eclairs ungelocht 180 - 190 0 - 30 40 - 45
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
50


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