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Backwaren
Rührteig
Napfkuchen 1 150-160 1 170-180 50-65
Kastenkuchen 1 150-160 1 170-190 50-70
Sandkuchen 1 150-160 1 160-180 60-70
Torten 2 150-160 1 170-180 40-60
Tortenböden 2 170-180 2 180-200 20-30
Feine Obstkuchen 2 150-160 1 170-180 2
150-160 45-60
Kleingebäck 2 150 2 170-180 15-30
Blechkuchen
Trockener Belag 2 150-160 2 180-190 2
150-160 20-35
Feuchter Belag 2 160-170 1 170-180 2
160-170 35-50
Empfohlenes
Backprogramm
Heißluft
Ober-/Unterhitze
Intensivheißluft
Pizza-Funktion
Back-dauer
Höhe Programm Höhe
Temperatur in °C
Höhe
Temperatur in °C
Höhe
Temperatur in °C
In Minuten
Knetteig
Tortenböden 2 170-180 2 180-200 25-35
Käsekuchen 1 140-150 1 160-170 2
140-150 70-90
Kleingebäck 2 140-150 2 180-190 15-35
Blechkuchen
Trockener Belag 2 150-160 2 180-190 2
150-160 25-35
Feuchter Belag 2 160-170 1 170-180 2
160-170 30-50
Hefeteig
Napfkuchen 1 150-160 1 175-180 40-65
Hefekranz 2 150-160 2 175-180 40-50
Christstollen (vorheizen) 1 150-160 1 175-180 50-70
Kleingebäck 2 140-150 2 180-200 15-30
Blechkuchen
Trockener Belag 2 150-160 2 175-180 2
150-160 30-40
Feuchter Belag 2 160-170 1 170-180 2
160-170 30-50
Biskuitteig
Torten 2 150-1690 2 175-180 30-40
Biskuitrollen 3 170-180 2 180-200 12-25
Eiweißgebäck
Baiser 2 80-90 2 100-120 80-120
Zimtsterne 2 100-120 2 120-140 20-40
Makronen 2 100-120 2 120-140 20-50
Andere Teigarten
Blätterteig 2 170-180 2 190-210 15-30
Hefeblätterteig 2 170-180 2 190-210 30-40
Quarkblätterteig 2 160-180 2 180-200 30-40
Brandteig 2 170-180 2 190-210 30-40
Quark-/Ölteig 2 150-160 2 170-180 30-40
Honigkuchen 2 140-150 2 170-180 20-35
Brot und Pizza
Sauer- und Hefeteig
(vorheizen: 230 °C,
vorbacken: 10 min bei 230 °C) 1 180 1 180 1
180 70
Hefebrot/
Weißbrot (vorheizen) 1 180 1 200 1
180 30-60
Laugenbrötchen/Brezeln
(vorheizen: 230 °C) 3 200 3 220 15-20
Pizza (vorheizen: 250 °C)
1 250 8-12
Richtwerte zum Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben.
19


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