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Kuchen Spezial
Diese Betriebsart eignet sich besonders für
Rührteig; er geht gleichmäßig auf und wird sehr locker.
Brandteig (z. B. Windbeutel); er geht besonders hoch auf
und trocknet dadurch innen gut ab.
Tiefkühl-Laugengebäck; es bekommt einen schönen Glanz
und die Salzkörner bleiben vollkommen erhalten.
Verwenden Sie zum Backen bevorzugt dunkle Backformen.
Backtabelle
Kuchen Spezial ¡
Teigart Temperatur in °C Dauer in Minuten
Brandteig 140 - 160 50 - 60
Rührteig 150 - 170 50 - 60
Automatic
Verwenden Sie zum Backen die im Backbuch angegebenen
Backformen.
Combigaren
Mürbeteig-Kleingebäck gelingt besonders gut, wenn Sie mit
95 % Feuchte backen.
Glanz bei Brot, Brötchen und Blätterteig erhält man durch Be
-
schwaden (max. Feuchte, niedrige Temperatur) im 1. Gar
-
schritt. Die Bräunung erfolgt mit hoher Feuchte und hoher
Temperatur. Getrocknet wird mit geringer Feuchte und hoher
Temperatur.
Bereiten Sie Aufbackbrötchen bei 90 % Feuchte und der auf
der Verpackung angegebenen Temperatur zu.
Backen
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Others manual(s) of Miele DGC 5051

Miele DGC 5051 User Manual - English - 68 pages

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Miele DGC 5051 User Manual - German - 76 pages

Miele DGC 5051 User Manual - Dutch - 76 pages


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