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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben.
Gebäck Z Heißluft
+
Ober- und Unterhitze * 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 - 60
Kastenkuchen
3
150-160
1 170-190 50 - 70
Sandkuchen
3
150-160
1 160-180 60 - 70
Torten
3
150-160
1 170-190 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
* 150-160
25 - 35
Belag feucht
3 160-170 2 170-180 3
= 160-170
35 - 50
Knetteig
Tortenböden
31802
180 - 200
25 - 35
Käsekuchen
3 150 1 170 - 180 3
= 140-150
70 - 80
Kleingebäck
31502
180 - 200
15 - 35
Blechkuchen:
Belag trocken
3 180 2 180 - 200 3
* 150-160
25 - 35
Belag feucht
3 170 2 175 - 180 3
= 160-170
30 - 50
Hefeteig
Napfkuchen
3
160
1 175 - 190 40 - 60
Hefekranz
3
160
2 175 - 190 40 - 50
Stollen (vorheizen)
3
160
2 175 - 180 50 - 70
Kleingebäck
3
150
2 180 - 200 12 - 25
Blechkuchen:
Belag trocken
3 180 2 180 - 200 3
* 180
25 - 35
Belag feucht
3 170 2 170 - 190 3
= 170
30 - 50
Biskuitteig
Torten
31602
175 - 180
30 - 40
Rollen
31802
190 - 210
12 - 25
Eiweißgebäck
Baiser
3
90
2 140 80 - 90
Zimtsterne
3
140
2 150 - 160 15 - 20
Makronen
3
140
2 150 - 160 20 - 40
Blätterteig
Blätterteig
3
180
2 200 - 220 15 - 30
Hefeblätterteig
3
180
2 200 - 225 30 - 40
Quarkblätterteig
3
180
2 200 - 225 30 - 40
Brandteig
3
180
2 200 - 220 30 - 40
Quark-Ölteig
3
180
2 170 - 180 30 - 40
Honigkuchen
3
160
2 170 - 180 20 - 35
Brot und Pizza
Sauerteig- und He-
febrot,
vorheizen: 230 °C
10 Min. bei 230°C
2180 3
= 160
50 - 60
Hefebrot/Weißbrot
2200 3
= 180
30 - 50
Laugenbrötchen/-
brezeln,
vorheizen:10 Min.
bei 230 °C
3
200
2 220 15 - 20
Pizza,
vorheizen 250 °C
1
= 250
8 - 12
EEB 660.0 9
9


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