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Backtabelle: Backen mit Oberhitze/Unterhitze oder Heißluft - beim Backen auf einer
Einschubebene
Art des Backguts Einschu-
bebene
(von
unten)
Temperatur
(in ° C)
Einschu-
gebene
(von
unten)
Temperatur
(in ° C)
Back-
zeit
(in Min.)
Süßes Gebäck
Marmor-, Napfkuchen 1 160-170 1 150-160 50-70
Kastenkuchen 1 160-170 1 150-160 55-70
Schlupfkuchen, Springform 1 160-170 2 150-160 45-60
Käsekuchen, Springform 1 170-180 2 150-160 65-85
Obsttorte, Mürbeteig 1 180-190 2 160-170 50-70
Obsttorte mit Überguss 1 170-180 2 160-170 60-70
Biskuittorte* 1 170-180 2 150-160 30-40
Streuselkuchen 2 180-190 2 160-170 25-35
Obstkuchen, Rührteig 2 170-180 2 150-160 45-65
Pfl aumenkuchen 2 180-200 2 150-160 35-60
Biskuitrolle* 2 180-190 2 160-170 15-25
Kuchen, Rührteig 2 160-170 2 150-160 25-35
Hefezopf, Hefekranz 2 180-200 2 160-170 35-50
Weihnachtsstollen 2 170-180 2 150-160 45-70
Apfelstrudel 2 180-200 2 170-180 40-60
Buchteln 1 170-180 2 150-160 40-55
Pikantes Backwerk
Quiche Lorraine 1 190-210 2 170-180 50-65
Pizza* 2 210-230 2 190-210 25-45
Brot 2 190-210 2 170-180 50-60
Semmeln* 2 200-220 2 180-190 30-40
Kleingebäck
Mürbeteigplätzchen* 2 160-170 2 150-160 15-25
Spritzgebäck* 2 160-170 2 150-160 15-28
Hefekleingebäck 2 180-190 2 170-180 20-35
Blätterteiggebäck 2 190-200 2 170-180 20-30
Windbeutel/mit Creme
gefüllt
2 180-190 2 180-190 25-45
Aufl äufe
Reisaufl auf 1 190-200 2 180-190 35-50
Quarkaufl auf 1 190-200 2 180-190 40-50
Gefrorenes Backgut
Apfelstrudel, Quarkstrudel 2 180-200 2 170-180 50-70
Quarktorte 2 180-190
2 160-170 65-85
Pizza 2 200-220 2 170-180 20-30
Pommes frites für den
Backofen*
2 200-220 2 170-180 20-35
Kroketten für den Backofen 2 200-220 2 170-180 20-35
Hinweis: Die Einschubebene bezieht sich auf den Rost, auf welchen kleinere Backbleche
und Backformen gelegt werden, sowie auf das niedrige Backblech. Das hochwandige
Backblech darf während des Backens nicht in die 1. Einschubebene eingeschoben werden.
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