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Obst
Speise Temperatur
(°C)
Dauer (Std.) Einschubebene
1 Ebene 2 Ebenen
Pflaumen 60 - 70 8 - 10 3 1 / 4
Aprikosen 60 - 70 8 - 10 3 1 / 4
Apfelscheiben 60 - 70 6 - 8 3 1 / 4
Birnen 60 - 70 6 - 9 3 1 / 4
Informationen für Prüfinstitute
Tests gemäß IEC 60350-1.
Speise Funktion Zube‐
hör
Ein‐
sch
ub‐
ebe‐
ne
Tem‐
pera‐
tur
(°C)
Dauer (Min.) Bemerkungen
Kleiner
Kuchen
Ober-/
Unterhitze
Back‐
blech
3 170 20 - 30 20 kleine Kuchen
auf ein Back‐
blech legen.
Kleiner
Kuchen
Heißluft /
Umluft
Back‐
blech
3 150 -
160
20 - 35 20 kleine Kuchen
auf ein Back‐
blech legen.
Kleiner
Kuchen
Heißluft /
Umluft
Back‐
blech
2
und
4
150 -
160
20 - 35 20 kleine Kuchen
auf ein Back‐
blech legen.
Apfelku‐
chen
Ober-/
Unterhitze
Kombi‐
rost
2 180 70 - 90 2 Formen (20 cm
Durchmesser) di‐
agonal versetzt
verwenden.
Apfelku‐
chen
Heißluft /
Umluft
Kombi‐
rost
2 160 70 - 90 2 Formen (20 cm
Durchmesser) di‐
agonal versetzt
verwenden.
Biskuit
ohne
Butter
Ober-/
Unterhitze
Kombi‐
rost
2 170 40 - 50 Kuchenform ver‐
wenden (26 cm
Durchmesser)
Backofen 10
Min. vorheizen.
50
50


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