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Tabelle: Backen mit Ober-/Unterhitze und Gebläse
Art des Backguts Einschubebene (von
unten)
Temperatur (in ° C) Grillzeit
(in Min.)
Süßes Gebäck
Marmor-, Napfkuchen 1 150-160 50-60
Kastenkuchen 1 150-160 55-65
Schlupfkuchen, Springform 1 150-160 45-55
Käsekuchen, Springform 1 150-160 65-75
Obsttorte, Mürbeteig 1 160-170 45-65
Obsttorte mit Überguss 1 160-170 55-65
Biskuittorte* 1 150-160 25-35
Streuselkuchen 2 160-170 25-35
Obstkuchen, Rührteig 2 150-160 45-60
Pfl aumenkuchen 2 150-160 30-40
Biskuitrolle* 2 160-170 15-23
Kuchen, Rührteig 2 150-160 25-35
Hefezopf, Hefekranz 2 160-170 35-45
Weihnachtsstollen 2 150-160 45-65
Apfelstrudel 2 160-170 50-60
Buchteln 1 150-160 35-45
Pikantes Backwerk
Quiche Lorraine 1 170-180 45-55
Pizza* 2 190-200 20-25
Brot 2 170-180 50-60
Semmeln* 2 180-190 15-20
Kleingebäck
Mürbeteigplätzchen 2 150-160 15-25
Spritzgebäck* 2 150-160 15-25
Hefekleingebäck 2 160-170 18-23
Blätterteiggebäck 2 170-180 20-30
Windbeutel/mit Creme
gefüllt
2 170-180 20-30
Gefrorenes Backgut
Apfelstrudel, Quarkstrudel 2 170-180 50-70
Quarktorte 2 160-170 65-85
Pizza 2 170-180 20-30
Hinweis: Die Einschubebene bezieht sich auf das niedrige Backblech oder auf den Rost,
auf welchen Sie kleinere Backbleche und Backformen legen.
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