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8 EEB 960.0
Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben. Beachten Sie bitte die Hinweise zu dieser Tabelle auf S. 7!
Gebäck
Heißluft
# Ober-/Unterhitze $ Intensiv-Heißluft 0
Pizzastufe
Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C Einschub Temperatur in °C in Minuten
Rührteig
Napfkuchen 3 150-160 1 170-180 50-70
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 3 150 2 170-180 15-30
Blechkuchen:
Belag trocken 3 150-160 2 180-190 3 0 150-160 30-45
Belag feucht 3 160-170 2 170-180 3 160-170 40-60
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 30-45
Belag feucht 3 160-170 2 170-180 3 160-170 40-60
Hefeteig
Napfkuchen 3 150-160 1 175-180 40-60
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 12-25
Blechkuchen:
Belag trocken 3 150-160 2 175-180 3 0 150-160 30-45
Belag feucht 3 160-170 2 170-180 3 160-170 40-60
Bisquitteig
Torten 3 150-160 2 175-180 30-45
Rollen 3 170-180 2 180-200 12-25
Eiweißgebäck
Baiser 3 80-90 2 100-120 80-90
Zimtsterne 3 100-120 2 120-140 15-20
Makronen 3 100-120 2 120-140 20-40
Andere Teigarten
Blätterteig 3 170-180 2 190-210 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 30-45
Brot und Pizza
Sauerteig- und Hefebrot
(vorheizen: 230 °C,
vorbacken: 10 Min. 230°C)
2 180 2/3 160 50-65
Hefebrot/Weißbrot 2 200 3 180 30-50
Laugenbrötchen/-brezeln
(vorheizen: 230 °C)
3 200 2 220 15-20
Pizza (vorheizen: 250 °C) 0 250 12-15
8


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