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Backen
Wir empfehlen Ihnen, den Backofen vorzuheizen.
Sie können Kleingebäck auf mehreren Einschubebenen gleichzeitig backen (2. und 3.).
Die Backzeit kann bei gleichen Backblechen verschieden sein. Möglicherweise werden Sie
das obere Backblech früher aus dem Backofen nehmen müssen als das andere.
Stellen Sie die Backform immer auf den Rost. Falls Sie das beigelegte
Backblechverwenden, entfernen Sie den Rost.
Bereiten Sie Kleingebäck nach Möglichkeit in gleicher Dicke und Höhe zu, damit es
gleichmäßig bräunt.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungszeit
(Min.)
GEBÄCK
Kuchen 2 150-160 45-60
Kuchen, Rührteig 2 150-160 25-35
Streuselkuchen 2 160-170 25-35
Obstkuchen, Rührteig 2 150-160 45-65
Pflaumenkuchen 2 150-160 35-60
Biskuitroulade * 2 160-170 15-25
Obsttorte, Mürbeteig 2 160-170 50-70
Hefezopf, Hefeteig 2 160-170 35-50
Apfelstrudel 2 170-180 40-60
Buchtel 2 170-180 30-35
Kekse, Mürbeteig * 2 150-160 15-25
Kekse, Spritzteig * 2 150-160 15-28
Kleingebäck, Hefeteig 2 170-180 20-35
Gebäck, Blätterteig 2 170-180 20-30
Joghurt 2 40 240
GEBÄCK - GEFROREN
Apfelstrudel, Quarkstrudel 2 170-180 50-70
Pizza 2 170-180 20-30
Pommes frites für den Backofen * 2 170-180 20-35
Kroketten für den Backofen 2 170-180 20-35
Windbeutel, mit Creme gefüllt 2 180-190 25-45
Das hohe Backblech darf während des Backvorgangs nicht in die
1. Einschubebene eingesetzt werden.
34


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