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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben.
Gebäck # Heißluft $ Ober-/Unterhitze 0 Intensiv-Heißluft
Pizza-Stufe
Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C Einschub Temperatur in °C in Min.
Rührteig
Napfkuchen 3
150-160
1 170-180 50-65
Kastenkuchen 3
150-160
1 170-190 50-70
Sandkuchen 3
150-160
1 160-180 60-70
Torten 3
150-160
1 170-180 40-60
Tortenböden 3
170-180
2 180-200 20-30
Feine Obsttorten 3 150-160 1 170-180 3
150-160
45-60
Kleingebäck 3 150 2
170-180
15-30
Blechkuchen:
Belag trocken 3 150-160
2
180-190
3
0
150-160
25-35
Belag feucht 3 160-170 2 170-180
3
160-170
35-50
Knetteig
Tortenböden 3 170-180 2
180-200
25-35
Käsekuchen 3 140-150 1 160-170 3
140-150
70-90
Kleingebäck 3 140-150 2
180-190
15-35
Blechkuchen:
Belag trocken 3 150-160 2 180-190 3
0
150-160
25-35
Belag feucht 3 160-170 2 170-180 3
160-170
30-50
Hefeteig
Napfkuchen 3
150-160
1 175-180 40-65
Hefekranz 3
150-160
2 175-180 40-50
Stollen (vorheizen) 3
150-160
2 175-180 50-70
Kleingebäck 3
140-150
2 180-200 15-30
Blechkuchen:
Belag trocken 3 150-160 2 180-190 3
0
150-160
25-35
Belag feucht 3 160-170 2 170-180 3
160-170
30-50
Biskuitteig
Torten 3 150-160 2
175-180
30-40
Rollen 3 170-180 2
180-200
12-25
Eiweißgebäck
Baiser 3
80-90
2 100-120 80-120
Zimtsterne 3
100-120
2 120-140 20-40
Makronen 3
100-120
2 120-140 20-50
Blätterteig
Blätterteig 3
170-180
2 190-210 15-30
Hefeblätterteig 3
170-180
2 190-210 30-40
Quarkblätterteig 3
160-180
2 180-200 30-40
Brandteig 3
170-180
2 190-210 30-40
Quark-Ölteig 3
150-160
2 170-180 30-40
Honigkuchen 3
140-150
2 170-180 20-35
Brot und Pizza
Sauerteig- und He-
febrot:
Vorheizen: 230 °C
10 Min. bei 230°C
2 180 2 oder 3 160 50-65
Hefebrot/Weißbrot 2 200 3
180
30-50
Laugenbrötchen/-
brezeln,
vorheizen:10 Min.
bei 230 °C
1 200 2220 15-20
Pizza,
vorheizen 250 °C
0 250 8-12
10 KEH 650.0
10


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