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Tabelle: Backen mit Ober-/Unterhitze und Gebläse - beim Backen auf einer Einschubebene
Art des Backgut Einschubebene
(von unten)
Temperatur (in ° C) Backzeit
(in Min.)
Süßes Gebäck
Marmor-, Napfkuchen 2 150-160 50-60
Kastenkuchen 2 150-160 55-65
Schlupfkuchen, Springform 2 150-160 45-55
Käsekuchen, Springform 2 150-160 65-75
Obsttorte, Mürbeteig 2 150-160 45-65
Obsttorte mit Überguss 2 160-170 55-65
Biskuittorte* 2 150-160 25-35
Streuselkuchen 3 160-170 25-35
Obstkuchen, Rührteig 3 150-160 40-60
P aumenkuchen 3 150-160 30-40
Biskuitrolle* 3 160-170 15-23
Kuchen, Rührteig 3 150-160 25-35
Hefezopf, Hefekranz 2 160-170 35-45
Weihnachtsstollen 2 150-160 45-65
Apfelstrudel 2 160-170 50-60
Buchteln 2 150-160 35-45
Pikantes Backwerk
Quiche Lorraine 2 170-180 45-55
Brot 2 170-180 50-60
Semmeln* 3 180-190 15-20
Kleingebäck
Mürbeteigplätzchen 3 150-160 15-25
Spritzgebäck* 3 150-160 15-25
Hefekleingebäck 3 160-170 18-23
Blätterteiggebäck 3 170-180 20-30
Windbeutel/mit Creme gefüllt 3 170-180 25-45
Gefrorenes Backgut
Apfelstrudel, Quarkstrudel 2 170-180 50-70
Quarktorte 2 160-170 65-85
Pommes frites für den
Backofen*
2 170-180 20-35
Kroketten für den Backofen 2 170-180 20-35
Hinweis: Die Einschubebene bezieht sich auf das niedrige Backblech oder auf den Rost, auf
welchen Sie kleinere Backbleche und Backformen legen.
* Das Sternchen * bedeutet, dass Sie den Backofen bei der gewählten Beheizungsart vorheizen
sollten.
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