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... Anwendungshinweise, Einstelltabellen
36
Auftauen Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Brot
Regenerieren
130 20-30
Nudeln ca. 500 g 130 20-35
Reis 500-800 g 130 25-30
Gemüse 300-450 g 130 25-40
Profi-Backen
Einschub-
ebene
Betriebsart
Temperatur-
einstellung [°C]
Backdauer
[Min.]
Hefenapfkuchen (Gugelhupf) 1
Profi-Backen
180-200 30-40
Hefezopf 1 (1+5) 200-210 40-45
Blätterteiggebäck 1 (1+5) 200-220 20-35
Weißbrot 1 190-210 50-60
Graubrot 1 200-210 60-70
Brötchen 1 (1+5) 210-230 25-35
Backen mit Heißluft
Einschub-
ebene
Betriebsart
Temperatur-
einstellung [°C]
Backdauer
[Min.]
Napfkuchen 1
Heissluft
160 50-60
Sandkuchen 1 150-160 55-65
Tortenböden 1 170-180 20-30
Obsttorten 1 160-180 45-60
Käsekuchen 1 150 75-85
Brandteig 1 (1+5) 170-180 20-30
Kleingebäck 1 (1+5) 150-160 15-30
Bisquittorte 1 150-160 30-40
36


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