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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Beheizungs- oder Backprogramme sind fettgedruckt hervorgehoben.
Gebäck Programm 9 Heißluft ? Ober-
und Unterhitze
= ökotherm
®
-Intensiv-
Heißluft
; ökotherm
®
-Pizza-Stufe
Backdauer
Einschub-
leiste
Temperatur
in °C
Einschub-
leiste
Temperatur
in °C
Einschub-
leiste
Temperatur
in °C
in Min.
Rührteig
Napfkuchen
3
160
1
175-180 50-60
Kastenkuchen
3
160
1
175-180 50-70
Sandkuchen
3 150-160
1
160-170 60-70
Torten
3 160
1
175-190 40-60
Tortenböden
3
180
2
200 20-30
Feine Obsttorten
3160
1
175-190 3
; 160
45-60
Kleingebäck
3150
2
180-200 15-30
Blechkuchen:
Belag trocken
3 180 2 180-200 3
= 180
25-35
Belag feucht
3170 2
175-190
3 ; 170 35-50
Knetteig
Tortenboden 3 180 2 180-200 25-35
Käsekuchen 3 150 1 160-180 3
;150-160
70-90
Kleingebäck 3 150 2
180-200
15-35
Blechkuchen:
Belag trocken 3 180 2 180-200 3
= 180 25-35
Belag feucht
3170 2
175-190
3
; 170
30-50
Hefeteig
Napfkuchen
3 160 1 175-190 40-60
Hefekranz
3 160 2 175-190 40-50
Stollen
3
vorheizen
160
2 175-190 50-70
Kleingebäck 3 150 2 180-200 12-25
Blechkuchen:
für Quark-Ölteig gelten die gleichen Angaben
Belag trocken 3 180 2 180-200 3 = 180 25-35
Belag feucht
3 170 2 180-200 3
; 170
35-50
14
EEB 670.0
14


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