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EN
DE
DA
NO
FI
Heißluftgaren
Garen – Kuchen
Art Behälter Stufe
Tempera-
tur
Zeit in Mi-
nuten
Walnusskuchen Springform 1 170 / 180 30 / 35
Obsttorte Springform 2 150 / 160 35 / 45
Obstkuchen
Kuchenform mit Loch in
der Mitte
1 170 / 190 30 / 45
Herzhafte Torten Springform 2 160 / 180 50 / 70
Einfache Kuchen
(Biskuitkuchen)
Springform 1 160 / 170 40 / 45
Mandelkuchen Kuchenblech 2 110 35 / 45
Lockeres Gebäck Kuchenblech 2 170 / 180 35 / 45
Tipps zu Kuchenbackgeschirr
Das gängigste Backgeschirr sind
schwarze Metallbackformen.
Tipps zum Kuchenbacken
Unterschiedliche Mengen und
Arten von Gebäck erfordern un-
terschiedliche Temperaturen
und Backzeiten. Versuchen Sie
es zunächst mit den niedrigsten
Einstellungen; verwenden Sie beim
nächsten Mal bei Bedarf höhe-
re Temperaturen. Eine niedrigere
Temperatur sorgt für ein gleichmä-
ßigeres Backergebnis. Platzieren
Sie das Kuchenblech immer in der
Mitte der Drehscheibe.
Empfehlungen zum Backen
So prüfen Sie, ob der Kuchen gar
ist
Stecken Sie 10 Minuten vor Ablauf
der Garzeit einen Zahnstocher in
die höchste Stelle des Kuchens.
Wenn kein Teig am Zahnstocher
klebt, ist der Kuchen fertig.
Falls der Kuchen außen sehr dun-
kel ist
Wählen Sie nächstes Mal eine nied-
rigere Temperatur und lassen Sie
den Kuchen länger backen.
39


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