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BACKEN
Benutzen Sie nur eine Einschubebene und helle Backbleche. Dunkle Backbleche
absorbieren sehr stark die Hitze des Backofenbrenners.
Stellen Sie die Backform immer auf den Rost. Falls Sie das beigelegte Backblech
verwenden, entfernen Sie den Rost.
Wenn Sie den Garraum vorheizen, ist die Bakczeit kürzer.
Backgut Einschubebene
(von unten)
Temperatur
(in ° C)
Zubereitungszeit
(in Min.)
SÜSSES GEBÄCK
Marmor-, Napfkuchen 2 180-190 50-70
Kastenkuchen 2 180-190 60-75
Schlupfkuchen, Springform 2 180-190 45-60
Quarktorte 2 180-190 60-90
Obsttorte, Mürbeteig 2 190-200 50-70
Obsttorte mit Guss 180-190 60-70
Biskuittorte* 2 190-200 30-40
Streuselkuchen 2 200-210 25-35
Obstkuchen, Rührteig 2 190-200 50-70
Pflaumenkuchen 2 180-200 35-50
Biskuitrolle* 2 220-230 18-25
Kuchen, Rührteig 2 190-200 25-35
Hefezopf, Hefekranz 2 180-190 25-45
Weihnachtsstollen 2 170-180 40-60
Apfelstrudel 2 190-200 50-70
Buchtel 1 190-200 40-60
PIKANTES GEBÄCK
Špehovka (Speckpotitze) 1 200-210 50-60
Pizza* 2 200-220 30-45
Brot* 2
170-180
240-250
15-20
45-50
KLEINGEBÄCK
Mürbeteigplätzchen 190-200 15-30
Spritzgebäck 2 200-210 15-25
Hefekleingebäck 2 200-210 35-50
Blätterteiggebäck 2 200-210 20-40
Windbeutel/mit Creme gefüllt 2 200-220 25-45
GEFRORENES BACKGUT
Apfelstrudel, Quarkstrudel 2 190-200 60-75
Quarktorte 2 180-190 70-90
Pizza 2 200-220 20-30
Pommes frites für den
Backofen*
2 200-220 20-35
Kroketten für den Backofen 2 200-220 20-35
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