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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben.
Gebäck # Heißluft $ Ober-/Unterhitze 0 Intensiv-Heißluft
Pizza-Stufe
Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C Einschub Temperatur in °C in Min.
Rührteig
Napfkuchen
3
150-160
1 170-180 50-65
Kastenkuchen
3
150-160
1 170-190 50-70
Sandkuchen
3
150-160
1 160-180 60-70
Torten
3
150-160
1 170-180 40-60
Tortenböden
3
170-180
2 180-200 20-30
Feine Obsttorten
3 150-160 1 170-180 3
150-160
45-60
Kleingebäck
31502
170-180
15-30
Blechkuchen:
Belag trocken
3 150-160
2
180-190
3
0
150-160
25-35
Belag feucht
3 160-170 2 170-180
3
160-170
35-50
Knetteig
Tortenböden
3 170-180 2
180-200
25-35
Käsekuchen
3 140-150 1 160-170 3
140-150
70-90
Kleingebäck
3 140-150 2
180-190
15-35
Blechkuchen:
Belag trocken
3 150-160 2 180-190 3
0 150-160
25-35
Belag feucht
3 160-170 2 170-180 3
160-170
30-50
Hefeteig
Napfkuchen
3
150-160
1 175-180 40-65
Hefekranz
3
150-160
2 175-180 40-50
Stollen (vorheizen)
3
150-160
2 175-180 50-70
Kleingebäck
3
140-150
2 180-200 15-30
Blechkuchen:
Belag trocken
3 150-160 2 180-190 3
0 150-160
25-35
Belag feucht
3 160-170 2 170-180 3
160-170
30-50
Biskuitteig
Torten
3 150-160 2
175-180
30-40
Rollen
3 170-180 2
180-200
12-25
Eiweißgebäck
Baiser
3
80-90
2 100-120 80-120
Zimtsterne
3
100-120
2 120-140 20-40
Makronen
3
100-120
2 120-140 20-50
Blätterteig
Blätterteig
3
170-180
2190-210 15-30
Hefeblätterteig
3
170-180
2 190-210 30-40
Quarkblätterteig
3
160-180
2 180-200 30-40
Brandteig
3
170-180
2 190-210 30-40
Quark-Ölteig
3
150-160
2 170-180 30-40
Honigkuchen
3
140-150
2 170-180 20-35
Brot und Pizza
Sauerteig- und Hefebrot,
vorheizen:
10 Min. bei 230°C
2180 2/3
160
50-65
Hefebrot/
Weißbrot
2200 3
180
30-50
Laugenbrötchen/-brezeln,
vorheizen:10 Min. bei 230 °C
3
200
2220 15-20
Pizza,
vorheizen 250 °C
0
250
8-12
EEB 620.0 7
7


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