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Backen
Gebäckarten A
Backen
Temperatur
in °C
VA
V*
8
Dampfbacken
Temperatur
in °C
Backzeit
in Minuten
Einschub
-
ebene
Hefeteig
Brötchen . VA 200 15-20 4
Croissants - VA 200 12-15 4
Obstkuchen auf dem Blech 185 V - 35-45 4
Stollen - VA 160-180 50-60 3
Vollkornbrot - VA 190-200 55-65 3
Weizenbrot - VA 200 40-50 3
Zucker- oder Streuselkuchen 170-190 V - 30-40 4
Rührteig
Napfkuchen 185 V - 50-55 2
Sandkuchen 160-180 V - 50-55 3
Biskuitteig
Biskuitboden, flach 160 V - 20-30 4
Biskuitrolle 160 V - 12-15 4
Mürbeteig
Käsetorte 150 V - 50-70 3
Kleingebäck, Plätzchen 185 V - 15-20 4
Obstkuchen, gedeckt 170-190 V - 55-60 3
Blätterteig
Blätterteiggebäck - VA 190-200 15-20 4
Aufläufe
Nudelauflauf 185 V - 40-45 3
Quarkauflauf 185 V - 45-50 3
Quiche Lorraine 185 V - 45-50 4
* VA = Vorheizautomatik aktivieren erforderlich; V = 5 Minuten vorheizen erforderlich
Die angegebenen Temperaturen und Backzeiten sind nur Richtwerte, deshalb sind Bereiche angege
-
ben.
Praktische Anwendungen
36
36


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