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12
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Speise Funktion Temperatur
(°C)
Dauer (Min.) Einschubebe-
ne
Mandel-/Zuckerku-
chen1)
Ober-/Unter-
hitze
190 - 210 20 - 30 2
Obstkuchen (auf Hefe-
teig/Rührteig)2)
Heißluft 150 - 160 35 - 55 2
Obstkuchen (auf Hefe-
teig/Rührteig)2)
Ober-/Unter-
hitze
170 35 - 55 2
Obstkuchen mit Mürbe-
teig
Heißluft 160 - 170 40 - 80 2
Hefekuchen mit emp-
findlichen Belägen (z.B.
Quark, Sahne, Pud-
ding)1)
Ober-/Unter-
hitze
160 - 180 40 - 80 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Plätzchen
Speise Funktion Temperatur
(°C)
Dauer (Min.) Einschubebe-
ne
Mürbeteig-Plätzchen Heißluft 150 - 160 10 - 20 2
Short bread/Mürbeteig-
gebäck/Feingebäck
Heißluft 140 20 - 35 2
Short bread /Mürbe-
teiggebäck/Feinge-
bäck1)
Ober-/Unter-
hitze
160 20 - 30 2
Rührteigplätzchen Heißluft 150 - 160 15 - 20 2
Eiweißgebäck, Baiser Heißluft 80 - 100 120 - 150 2
Makronen Heißluft 100 - 120 30 - 50 2
Hefekleingebäck Heißluft 150 - 160 20 - 40 2
Blätterteiggebäck1) Heißluft 170 - 180 20 - 30 2
Brötchen1) Heißluft 160 10 - 25 2
DEUTSCH 12
12


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