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Heißluft plus U Mikrowelle+Heißluft plus a
Temperatur
in °C
Zeit
in Min.
Leistung
in W
Temperatur
in °C
Zeit
in Min.
Rührteig
Sandkuchen, Rehrücken
Napfkuchen
Muffins
1)
Marmorkuchen (Form)
Obstkuchen mit Baiser oder
Guss (Glasschale)
1)
Obstkuchen (Glasschale)
1)
Obstkuchen (Form)
Tortenboden
Kleingebäck (Plätzchen)
140 – 160
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
60–80
65–80
25–35
60–70
35–45
35–45
55–65
30–35
15–30
80
80
160
160
60–70
45–60
Biskuitteig
Torte
Tortenboden (2 Eier)
Rolle
1)
150 – 170
150 – 170
150 – 170
30–35
25–30
20–25
Knetteig
Tortenboden
Streuselkuchen (Glasschale)
1)
Kleingebäck (Plätzchen)
1)
Quarktorte
Apfeltorte, gedeckt
Aprikosentorte mit Guss
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
30–38
40–50
20–30
75–85
65–75
60–70
Hefeteig / Quark-Öl-Teig
Streuselkuchen (Glasschale)
1)
Obstkuchen (Glasschale)
1)
Gugelhupf
Stollen
Weißbrot
Schwarzbrot
Pizza (Glasschale)
1)
Zwiebelkuchen (Glasschale)
1)
Apfeltaschen
1)
150 – 170
150 – 170
140 – 160
150 – 170
160 – 180
150 – 170
170 – 190
150 – 170
150 – 170
35–45
40–50
55–65
55–65
40–50
110 – 130
40–50
35–40
25–35
150
80
170
180
35–45
30–40
Brandteig, Windbeutel
1)
160 – 180 30 – 40 ––
Blätterteig
1)
170 – 190 25 – 35 ––
Eiweißgebäck, Makronen
1)
120 – 140 35 – 45 ––
Die Angaben für die empfohlene Betriebsart sind fett gedruckt.
Die Zeiten gelten, wenn nicht anders angegeben, für einen nicht vorgeheizten Backofen.
Bei einem vorgeheizten Garraum verkürzen sich die Zeiten um ca. 10 Minuten.
1) Zweite Einschubebene von unten.
Beachten Sie die angegebenen Temperaturbereiche, Mikrowellenleistungen, Einschubebenen und Zeit
-
spannen. Dabei sind verschiedene Backformen, Teigmengen und Backgewohnheiten berücksichtigt.
Wählen Sie im Allgemeinen die mittlere Temperatur und prüfen Sie das Gargut nach der kürzes
-
ten Zeit.
Tabelle für das Backen
52
52


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