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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Beheizungsarten sind fettgedruckt hervorgehoben.
Gebäck Heißluft Ober- und Unterhitze Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C in Min.
Rührteig
Napfkuchen 2 160 2 170 - 180 50 - 65
Kastenkuchen 2 160 2 170 - 180 50 - 70
Sandkuchen 2 150 - 160 2 160 - 170 60 - 70
Torten 2 160 - 170 2 170 - 180 40 - 65
Tortenböden 2 160 - 170 2 170 - 180 25 - 35
Feine Obsttorten 2 160 2 170 - 180 45 - 60
Kleingebäck 3 150 2 170 - 180 15 - 30
Blechkuchen:
Belag trocken 4 140 - 150 2 170 - 180 25 - 35
Belag feucht 3 140 - 150 2 170 - 180 35 - 60
Knetteig
Tortenböden 2 160 -170 2 180 - 200 25 - 35
Käsekuchen 3 140 - 150 2 160 - 170 70 - 100
Kleingebäck 3 150 2 170 - 180 15 - 35
Blechkuchen:
Belag trocken 4 140 - 150 2 170 - 180 25 - 35
Belag feucht 3 140 - 150 2 170 - 180 35 - 60
Hefeteig
Napfkuchen 2 160 2 170 - 180 40 - 60
Hefekranz 3 160 2 170 - 180 40 - 50
Stollen (vorheizen) 3 160 2 175 - 190 50 - 70
Kleingebäck 3 150 2 170 - 180 15 - 25
Blechkuchen:
Belag trocken 4 160 2 180 - 190 25 - 35
Belag feucht 3 160 2 180 - 190 33 - 60
Biskuitteig
Torten 3 160 2 175 - 180 30 - 40
Rollen 4 180 2 190 - 200 12 - 20
Eiweißgeck
Baiser 3 140 3 140 60 - 70
Zimtsterne 3 140 3 150 - 160 15 - 20
Makronen 3 140 3 150 - 160 20 - 40
Blätterteig
Kleingebäck 3 170 - 180 3 200 - 220 15 - 30
Hefeblätterteig 3 170 - 180 3 200 - 225 30 - 40
Quarkblätterteig 3 170 - 180 3 200 - 225 30 - 40
Brandteig 3 180 2 200 - 220 30 - 40
Quark-Ölteig 3 160 2 180 - 190 25 - 35
Honigkuchen 3 150 - 160 2 160 - 170 20 - 35
Brot und Pizza
Sauerteigbrot, vorheizen: 230 °C
10 Min. bei 230°C
2 160 2 180 50 - 60
Hefebrot/Weißbrot 2
180
2 200 30 - 50
Laugenbrötchen/-brezeln,
vorheizen:10 Min. bei 230 °C
3 200 2 220 15 - 20
Pizza,
vorheizen 250 °C
0 250 8 - 12
2 Bleche Pizza
vorheizen: 250 °C
0 + 3 250 10 - 14
2 Bleche in 2. und 6. Einschubleiste von unten.
3 Bleche in 1., 4. und 7. Einschubleiste von unten.
10
GEH 640.0
10


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