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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Beheizungs- oder Backprogramme sind fettgedruckt hervorgehoben.
Gebäck Programm Z Heißluft + Ober-
und Unterhitze
vorheizen
* 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
S
3 160 1 175 - 180 50 - 70
Kastenkuchen
S
3 160 1 175 - 180 50 - 70
Sandkuchen
S
3
150 - 160
1 160 - 170 60 - 70
Torten
S
3
160
1 175 - 190 40 - 60
Tortenböden
3 180
2 200 20 - 30
Feine Obsttorten
S
3 160 1 175 - 190 3 = 160 45 - 60
Kleingebäck
3150 2
180 - 200
15 - 30
Blechkuchen:
Belag trocken
3 160 2 180 - 200 3
* 160
30 - 45
Belag feucht
T
3 170 2 175 - 190 3 = 170 40 - 60
Knetteig
Tortenboden
3180 2180 - 200 25 - 35
Käsekuchen
3 150 1 160 - 180 3
= 150 - 160 70 - 90
Kleingebäck
3150 2180 - 200 15 - 35
Blechkuchen:
Belag trocken
3 160 2 180 - 200 3
* 160 30 - 45
Belag feucht
T
3 170 2 175 - 190 3
= 170
40 - 60
Hefeteig
Napfkuchen
S
3 160 1 175 - 190 40 - 60
Hefekranz
S
3 160 2 175 - 190 40 - 50
Stollen
S
3
vorheizen
160
2 175 - 190 50 - 70
Kleingebäck
3 150 2 180 - 200 12 - 25
EEB 970.0 15
15


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