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Praktische Anwendungen
Backen
Gebäckarten A Ober- und Unterhitze D Heißluft
Temperatur
in °C
Backzeit
in Minuten
Temperatur
in °C
Backzeit
in Minuten
Hefeteig
Zucker- oder Streuselkuchen
Stollen
Obstkuchen auf dem Blech
Zwiebelkuchen
Pizza auf dem Blech
Vollkornbrot
180-200
165-185
175-190
175-190
175-190
175-190
30-40
60-70
40-60
50-70
50-70
60-80
150-170
150-170
150-170
150-170
150-170
150-170
30-40
60-70
50-60
50-60
50-70
60-80
Rührteig
Napfkuchen
Obstkuchen, gedeckt
Obstkuchen, ungedeckt
Sandkuchen
175-190
175-190
175-190
175-190
60-80
40-60
50-60
50-70
150-170
150-170
150-170
150-170
60-80
50-70
50-70
50-70
Biskuitteig
Biskuitboden, hoch
Biskuitboden, flach
Biskuitrolle
175-190
175-190
175-190
35-45
25-35
15-20
150-170
150-170
150-170
35-45
25-35
15-20
Mürbeteig
Tortenboden
Kleingebäck, Plätzchen
Obstkuchen, gedeckt
Apfeltorte
Käsetorte
175-190
175-190
175-190
175-190
150-170
20-30
20-30
50-70
50-70
55-65
150-170
150-170
150-170
150-170
130-150
20-30
20-30
50-70
50-70
55-65
Eiweißgebäck
Makronen
Baisergebäck
130-150
100-110
30-50
110-120
120-140
90-110
30-50
100-120
Blätterteig
Blätterteiggebäck 175-190 15-20 150-170 30-40
Brandteig
Windbeutel 175-190 25-35 150-170 30-40
Aufläufe
Nudelauflauf
Lauchtorte
Quiche Lorraine
Quarkauflauf
175-190
175-190
175-190
175-190
55-65
55-60
50-60
50-60
150-170
150-170
150-170
150-170
50-65
50-60
50-60
50-60
Praktische Anwendungen
23
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