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Backen
Wir empfehlen Ihnen, den Garraum vorzuheizen.
Sie können Kleingebäck in niedrigen Backblechen auf mehreren Einschubebenen
gleichzeitig backen (2. und 3. Einschubebene).
Die Backzeit kann bei gleichen Backblechen verschieden sein. Möglicherweise werden Sie
das obere Backblech früher aus dem Garraum nehmen müssen als das untere.
Stellen Sie Backformen immer auf den Rost. Falls Sie das beigelegte Backblech
verwenden, entfernen Sie den Rost.
Bereiten Sie Kleingebäck nach Möglichkeit in gleicher Dicke und Höhe zu.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit (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 2 160-170 35-50
Apfelstrudel 2 170-180 40-60
Buchtel 2 170-180 30-35
Pizza* 2 190-210 25-45
Kekse, Mürbeteig* 3 150-160 15-25
Kekse, Spritzteig* 3 150-160 15-28
Kleingebäck, Hefeteig 3 170-180 20-35
Gebäck, Blätterteig 3 170-180 20-30
Windbeutel, mit Creme gefüllt 3 180-190 25-45
GEBÄCK - GEFROREN
Apfelstrudel, Quarkstrudel 3 170-180 50-70
Quarktorte 3 160-170 65-85
Pizza 3 170-180 20-30
Pommes frites für den Backofen* 3 170-180 20-35
Kroketten für den Backofen 3 170-180 20-35
Joghurt 3 40 240
Das hohe Backblech darf während des Bratens nicht auf die 1.
Einschubebene gestellt werden.
42


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