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Backen:
Benutzen Sie nur eine Einschubebene und dunkle Backbleche. In hellen Backformen
bräunt das Backgut schlechter, weil die Wärme reflektiert wird.
Stellen Sie die Backform immer auf den Rost. Falls Sie das beigelegte Backblech
verwenden, entfernen Sie den Rost.
Wenn Sie den Garraum vorheizen, wird die Zubereitungszeit kürzer.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit:
(Min.)
GEBÄCK
Weißbrot* 2 180-190 60
Buchweizenbrot* 2 180-190 50
Vollkornbrot* 2 180-190 50
Roggenbrot* 2 180-190 50
Dinkelbrot* 2 180-190 60
Auflauf, süß 1 170-180 35-45
Gemüseauflauf 1 170-180 35-40
Semmeln* 2 200-220 30-40
Walnusspotitze 1 180 55-60
Biskuittorte* 2 160-170 20-30
Macarons 2 120-140 15-30
Gemüseroulade 2 190-200 15-20
Obststrudel 2 190-200 25-30
Käsekuchen 1 170-180 65-75
Plätzchen 2 170 20-30
Kleingebäck aus Blätterteig 2 200 20-25
Kohlpiroschka* 2 200 30-40
Obstkuchen 2 130 120
Windbeutel 2 90 120
Buchtel 2 170-180 30-35
28


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