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Speise Funktion Tempera-
tur (°C)
Dauer (Min.) Einschubebe-
ne
Sponge cake/Biskuit Ober-/Unter-
hitze
160 35 - 50 1
Tortenboden - Mürbe-
teig 1)
Heißluft 170 - 180 10 - 25 2
Tortenboden - Rührteig Heißluft 150 - 170 20 - 25 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, dia-
gonal versetzt)
Heißluft 160 70 - 90 2
Apple pie/Apfelkuchen
(2 Formen Ø 20 cm, dia-
gonal versetzt)
Ober-/Unter-
hitze
180 70 - 90 1
Käsekuchen, Back-
blech2)
Ober-/Unter-
hitze
160 - 170 70 - 90 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Kuchen/Gebäck/Brot auf Backblechen
Speise Funktion Temperatur
(°C)
Dauer (Min.) Einschubebe-
ne
Hefezopf/Hefekranz Ober-/Unter-
hitze
170 - 190 30 - 40 1
Christstollen1) Ober-/Unter-
hitze
160 - 180 50 - 70 1
Brot (Roggenbrot)1) Ober-/Unter-
hitze
1
zuerst 230 20
anschließend 160 - 180 30 - 60
Windbeutel/Eclairs 1) Ober-/Unter-
hitze
190 - 210 20 - 35 2
Biskuitrolle1) Ober-/Unter-
hitze
180 - 200 10 - 20 2
Streuselkuchen (trocken) Heißluft 150 - 160 20 - 40 2
DEUTSCH 11
11


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