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de Tabellen und Tipps
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Apfelkuchen
(nach EN60350-1)
Springform
20 cm, Rost
160 0 110 Vorheizen
Bagels ungelocht 190- 210 80- 100 20- 25
Baguette, vorgebacken Rost 190- 200 0- 80 10- 15
Biskuitboden, hoch (6 Eier) Springform 150 0 45
Biskuitboden, flach (2 Eier) ungelocht 200 100 8- 10 z.B. für Biskuitrolle
Blätterteigkleingebäck ungelocht 190- 210 80- 100 10- 18 z.B. mit Mohn, Marzipan oder pikant mit
Schinken, Käse
Brioche, Brötchen ungelocht 160 0 8- 12
Brötchen (à 50- 100 g) ungelocht 1) 150
2) 170- 230
100
30
10
25 Schritt 2) 170°C für hell / 230°C für dunkel
Brötchen, vorgebacken Rost 150- 170 0 8- 15 Zu Beginn beschwaden.
Brot (0,5 - 1kg) ungelocht 1) 150
2) 170- 230
100
30
10
25- 45
Schritt 2) 170°C für hell / 230°C für dunkel
Zur genauen Garpunktkontrolle den Kern-
temperaturfühler nutzen. ~ Seite 25
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 feuch-
tem Belag (z.B. Zwetschgen- oder Zwiebelku-
chen) 0 % und bei trockenem Belag
(z.B. Streusel) 60 % Feuchte.
Hefezopf (500 g Mehl) ungelocht 160- 170 30 25- 35 Zu Beginn: einmal beschwaden
Muffins Muffinsblech,
Rost
170 30 20- 30
Makronen ungelocht 150- 160 0 15- 20
Plätzchen ungelocht 150- 165 0 10- 20
Quiche, Wähe Quicheform,
Rost
190- 210 0 45- 60
Rührkuchen Kasten-/
Springform,
Rost
165- 170 0- 30 50- 75
Small Cakes
(nach EN60350-1)
ungelocht -
Ebene 2
160 0 25- 30 Vorheizen
gelocht -
Ebene 1
ungelocht -
Ebene 3
150 0 30- 35
Spritzgebäck
(nach EN60350-1)
ungelocht -
Ebene 2
140 0 50 Vorheizen
gelocht -
Ebene 1
ungelocht -
Ebene 3
140 0 50
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
52


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