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Backtabelle
Heißluft D
Temperatur
in °C
Empfohlene
Einschubhöhe
Zeit
in Min.
Rührteig
Sandkuchen, Rehrücken
Napfkuchen
Rührkuchen (Blech)
1)
Marmor-, Nusskuchen (Form)
Obstkuchen mit Baiser oder Guss (Blech)
Obstkuchen (Blech)
Obstkuchen (Form)
Tortenboden
1) 3)
Kleingebäck
1) 3)
(Plätzchen)
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
1
1
1
1
1
1
1
1
1, 2, 4
4)
50 60
70 80
25 30
70 80
45 50
35 45
55 65
25 30
20 25
Biskuitteig
1) 3)
Tor te
1) 3)
Tortenboden
1) 3)
Rolle
1) 3)
160 180
160 180
160 180
1
1
1
25 35
20 25
20 25
Knetteig
Tortenboden
Nusskranz
Streuselkuchen
Kleingebäck
1) 3)
(Plätzchen)
Quarktorte
Apfeltorte, gedeckt
1)
Aprikosentorte mit Guss
1)
Wähe
2)
150 170
150 170
150 170
150 170
150 170
150 170
150 170
190 210
1
1
1
1, 2, 4
4)
1
1
1
1
20 25
45 55
45 55
15 25
75 85
55 70
60 75
25 35
Hefeteig / Quark-Öl-Teig
Streuselkuchen
Obstkuchen (Blech)
Stollen
Weißbrot
Vollkornbrot
2)
(in zwei Stufen gebacken: 1+2)
Pizza (Blech)
1)
Zwiebelkuchen
1)
Apfeltaschen
150 170
160 180
150 170
160 180
230 +
170 190
170 190
170 190
150 170
1
1
1
1
1
1
1
1, 3
35 45
40 50
60 70
40 50
20 +
40 50
40 50
35 45
25 30
Brandteig
1)
3)
Windbeutel 160 180 1, 3 35 45
Blätterteig
1)
170 190 1, 3 20 25
Eiweißgebäck
1)
Makronen 120 140 1, 2, 4
4)
25 50
Die Zeiten gelten, wenn nicht anders angegeben, für einen nicht vorgeheizten Backofen.
Bei einem vorgeheizten Backofen verkürzen sich die Zeiten um ca. 10 Minuten.
1) Backofen bei ,,Ober- und Unterhitze A vorheizen.
2) Backofen bei ,,Heißluft D und ,,Ober- und Unterhitze A vorheizen.
3) Während der Aufheizphase nicht die Betriebsart ,,Schnellaufheizen Ä einsetzen.
4) Bei Geräten mit nachgerüstetem Teleskopwagen die Einschubhöhen 1, 2 und 5 wählen.
Backtabelle
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34


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