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Kuchen/Gebäck Heißluft plus U
Temperatur
in °C
Einschub
-
ebene
Zeit
in Min.
Biskuitteig
1)
Tortenboden (2 Eier)
1)
170–190 2 15–20
Biskuittorte (4 bis 6 Eier)
1) 2)
175–195 2 22–30
Wasserbiskuittorte
1) 2)
185 2 22–30
Rolle
1)
160–180 2 15–25
Hefeteig/Quarkölteig
Hefeteig aufgehen lassen 50
5)
15–30
Gugelhupf 150–170 2 50–60
Stollen 150–170 2 55–65
Streuselkuchen 150–170 2 35–45
Obstkuchen (Blech) 160–180 2 40–60
Weißbrot 160–180 2 50–60
Vollkornbrot 170–190
3)
2 50–60
Pizza (Blech)
1)
170–190 2 35–45
Zwiebelkuchen 170–190 2 35–45
Apfeltaschen (1 [2] Blech/e) 150–170 2 [1+3
4)
] 25–30
Brandteig
1)
, Windbeutel (1 [2] Blech/e) 160–180 2 [1+3
4)
] 30–45
Blätterteig (1 [2] Blech/e) 170–190 2 [1+3
4)
] 20–25
Eiweißgebäck, Makronen (1 [2] Blech/e) 120–140 2 [1+3
4)
] 25–50
Die Angaben für die empfohlene Betriebsart sind fett gedruckt.
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Gar
-
raum. Bei einem vorgeheizten Garraum verkürzen sich die Zeiten um ca. 10 Minu
-
ten.
Wählen Sie im Allgemeinen die niedrigere angegebene Temperatur und prüfen
Sie das Gargut nach der kürzeren angegebenen Zeit.
Backtabelle
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