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Backen
Temperaturstufe für Ober-/Unterhitze entsprechend Tabelle auf Thermo-
statknebel einstellen.
Verwenden Sie zum Backen helle Backformen.
Die Backformen immer auf die Mitte des Rostes stellen.
Bitte beachten:
Das Backblech zu 3/4 in den Backofen einschieben und dann die Backofen-
tür vorsichtig schließen, damit das Backblech an der Backofentürscheibe an-
liegt.
Gebäck Ober-/Unterhitze Dauer
Einschubleiste
von unten
Thermostatstellung in Min.
Rührteig
Napfkuchen 2 2-3 70-80
Kastenkuchen 2 2-3 70-80
Sandkuchen 2 1-2 70-80
Torten 3 2-3 40-60
Tortenböden 2 2-3 20-35
Feine Obsttorten 3 3-4 40-50
Kleingebäck 2 3-4 15-25
Blechkuchen:
Belag trocken 2 2-3 25-35
Belag feucht 2 2-3 60-70
Knetteig
Tortenböden 2 3-4 25-35
Käsekuchen 2 2-3 80-90
Kleingebäck 2 3-4 15-20
Blechkuchen:
Belag trocken 2 4-5 25-35
Belag feucht 2 3-4 30-60
Hefeteig
Napfkuchen 2 3-4 45-60
Hefekranz 2 3-4 40-50
Stollen (vorheizen) 2 2-3 40-65
Kleingebäck 2 3-4 20-30
Blechkuchen:
25-30
Belag trocken 2 3-4
Belag feucht 2 3-4 50-60
Biskuitteig
Torten 2 2-3 30-40
Rollen 2 3-4 15-25
Eiweißgebäck
Baiser 2 1 80-90
Zimtsterne 2 1 20-45
Makronen 2 1 20-45
Blätterteig 2 4-5 15-30
Hefeblätterteig 2 4-5 30-45
Quarkblätterteig 2 4-5 30-45
Brandteig 2 5-6 30-40
Quark-Ölteig 2 3-4 20-50
Honigkuchen 2 2-3 20-35
Braten
Zum Braten von Fleisch den Rost in die 2. Einschubleiste von unten, Fett-
pfanne mit Bratenblech in die 1. Einschubleiste einschieben.
Die Bratdauer ist abhängig von Fleischart und -höhe. Zum Messen der
Fleischhöhe das Fleisch leicht anheben, da es unter seinem Eigengewicht
einfällt. Die Bratdauer für Fleisch mit Fettschicht kann sich bis auf das Dop-
pelte erhöhen.
Gericht Ober-/
Unterhitze
Gardauer
Thermostatstellung je cm Fleisch-
höhe in Min
Rinderbraten 3-4 18
Roastbeef 4-5 10-12
Filet 4-5 8
Kalbfleisch 3-4 12
Schweinefleisch 3-4 12-15
Kassler 3-4 8
Wild 3-4 15
Wildschwein 3-4 15
Filet - Wild 4-5 8-10
Hammelfleisch 3-4 15
Ente 3-4 12
Gans 3-4 12
Hähnchen 3-4 8
Pute 3-4 12
Fisch 4-5 8
8 GH 505.0 E
8


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