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Pizzastufe
Speise Temperatur (°C) Dauer (Min.) Einschubebene
Pizza (dünner Boden)1) 200 - 230 15 - 20 3
Pizza (mit viel Belag)2) 180 - 200 20 - 30 3
Obsttörtchen 180 - 200 40 - 55 3
Spinatquiche 160 - 180 45 - 60 3
Quiche Lorraine (herz-
hafte Torte)
170 - 190 45 - 55 3
Schweizer Flan 170 - 190 45 - 55 3
Käsekuchen 140 - 160 60 - 90 3
Apfelkuchen, gedeckt 150 - 170 50 - 60 3
Gemüsekuchen 160 - 180 50 - 60 3
Ungesäuertes Brot1) 230 10 - 20 3
Blätterteigquiche1) 160 - 180 45 - 55 3
Flammkuchen1) 230 12 - 20 3
Piroggen (Russische Ver-
sion der Calzone)1)
180 - 200 15 - 25 3
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Braten
Benutzen Sie hitzebeständiges Geschirr.
Braten Sie große Bratenstücke auf dem
Blech oder auf dem Kombirost über dem
Blech.
Geben Sie etwas Wasser in das Blech, um
das Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden.
Fleisch mit einer Kruste kann im Bräter ohne
Deckel gebraten werden.
Wenden Sie den Braten nach 1/2 - 2/3 der
Bratzeit.
Für saftigeres Fleisch:
Braten Sie magere Fleischsorten in einem
Bräter mit Deckel oder in einem
Bratbeutel.
Braten Sie Fleisch und Fisch in großen
Stücken (1 kg oder mehr).
Übergießen Sie große Bratenstücke und
Geflügel mit dem Bratensaft mehrmals
während des Bratvorgangs.
DEUTSCH 9
9


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