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35
In Rezepten sind häufig nur Temperaturen für Ober-/Unterhitze angegeben. Ver-
gleichen Sie die Rezeptangaben mit denen der Einstelltabellen im Kapitel «An-
wendungshinweise, Einstelltabellen» ab Seite 36. Wählen Sie im Zweifelsfall eine
niedrigere Temperatur.
Backen mit «Heissluft» und «Profi-Backen»
Stellen Sie Ihre Backformen (runde Bleche, Springformen, Napfkuchenformen etc.)
beim Backen auf den Gitterrost. Schieben Sie sowohl den Gitterrrost wie auch das
Original-Kuchenblech bis ganz an die Garraumrückwand, um eine optimale Luft-
zirkulation zu gewährleisten.
Bei «Heissluft» und bei «Profi-Backen» ist die Wahl der richtigen Einschubebene
besonders wichtig.
Wenn Ihr Kuchen oder Braten von aussen schön gebräunt, innen aber noch
roh oder teigig ist, ist dies meistens die Folge einer zu hoch eingestellten
Garraumtemperatur.
Grundregel bei der Nutzung von
einer Einschubebene
Original-Kuchenblech und flache
Backformen
sowie
hohe Backformen, z.B. Spring- oder
Gugelhupfform sowie hohes Back-
gut, auf Einschubebene 1.
Grundregel bei der Nutzung von
zwei Einschubebenen
Original-Kuchenbleche auf die Ein-
schubebenen 1 und 5.
35


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