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Angaben für Prüfinstitute
119
Prüfspeisen nach EN60350-1
Prüfspeisen Zubehör
[°C]
*
[min]
Vorheizen
Spritzgebäck
1Blech
140 2 30–40 nein
160
4)
3 15–25 ja
2Bleche
1)
140 1+3 35–45 nein
SmallCakes
1Blech
150 2 25–40 nein
160
4)
3 20–30 ja
2Bleche
150
4)
2+4 20–30 ja
Wasserbiskuit
Springform
2)
26cm
170 2 30–40 nein
3)
150–170
4)
1 30–45 ja
Apfelkuchen
(Applepie)
Springform
2)
20cm
160 2 90–100 nein
170 1 90–100 nein
Toast Rost
4)
3 4–8
ja, 5Minu-
ten
Burger
Rost und Univer-
salblech
4)
5
5)
1. Seite:
15–20
2. Seite:
10–15
ja, 5Minu-
ten
Betriebsart / Temperatur / Ebene / Garzeit
Heissluft plus / Ober-/Unterhitze / Grill
* Verwenden Sie nicht die FlexiClip-Vollauszüge (falls vorhanden).
1) Nehmen Sie die Bleche zu unterschiedlichen Zeitpunkten heraus, wenn das Backgut be-
reits vor Ablauf der angegebenen Backzeit ausreichend gebräunt ist.
2) Verwenden Sie eine matte, dunkle Backform und stellen Sie sie auf den Rost.
3) Wählen Sie im Allgemeinen die niedrigere Temperatur und prüfen Sie das Gargut nach
der kürzeren Garzeit.
4) Heizen Sie den Garraum vor. Wählen Sie dazu nicht die Betriebsart Schnellaufhei-
zen.
5) Schieben Sie nur den Rost in Ebene5 ein und das Universalblech in Ebene2.
119


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