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Empfehlungen
Einschubebene
Je nach Betriebsart
und Anzahl der
Bleche
Siehe Backtabelle
Betriebsart Bleche Einschubebene
Heißluft plus U 1
2
3
2
1+3
1)
1+3+5
1) 2)
Intensivbacken O 1 1 oder 2
Ober-Unterhitze V 1 1 oder 2
Vorheizen
Siehe Backtabelle
Vorheizen ist erforderlich bei dunklen Brotteigen, Kuchen
oder Gebäck mit kurzer Backzeit (bis ca. 30 Minuten) sowie
empfindlichen Teigen (z. B. Biskuit).
Temperatur
Siehe Backtabelle
Wählen Sie die niedrigere angegebene Temperatur.
Bei höheren Temperaturen als angegeben verkürzt sich
zwar die Backzeit, aber die Bräunung kann sehr ungleich-
mäßig werden und das Backgut ist unter Umständen nicht
gar.
Backzeit
Siehe Backtabelle
Prüfen Sie nach der kürzeren angegebenen Zeit,obdas
Backgut gar ist.
Stechen Sie mit einem Holzstäbchen in den Teig. Haften
keine feuchten Teigkrümel am Holzstäbchen, ist das Back-
gut gar.
1) Wenn Sie Universalblech und Backbleche zum Backen auf mehreren Ebenen
gleichzeitig benutzen, schieben Sie das Universalblech unterhalb der Backble
-
che ein.
2) Backen Sie feuchtes Gebäck und Kuchen maximal in zwei Einschubebenen
gleichzeitig.
Hinweise zum Backen
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