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Kuchen/Gebäck
U
6
[°C]
µ +
[min]
Rührteig
Sandkuchen 140–160 1 60–70
Napfkuchen 140–160 1 65–80
Muffins (1 [2] Blech/e) 140–160 1 [1+3
4)
] 30–50
Small cakes (1 Blech)
1) 2)
150 1 25–40
Small cakes (2 Bleche)
1) 2)
150 1+3 25–40
Rührkuchen (Blech) 140–160 1 25–40
Marmor-, Nusskuchen (Form) 140–160 1 60–80
Obstkuchen mit Baiser/Guss (Blech) 140–160 1 45–50
Obstkuchen (Blech) 140–160 1 35–45
Obstkuchen (Form) 140–160 1 55–65
Tortenboden
1)
140–160 1 25–30
Kleingebäck/Plätzchen
1)
(1 [2] Blech/e) 140–160 1 [1+3
4)
] 20–25
Knetteig
Tortenboden 140–160 1 20–25
Streuselkuchen 140–160 1 45–55
Kleingebäck
1)
(1 [2] Blech/e) 140–160 1 [1+3
4)
] 15–25
Spritzgebäck
1) 2)
(1 [2] Blech/e) 140 1 [1+3
4)
] 25–40
Quarktorte 140–160 1 70–90
Apple pie (Form C 20 cm)
1) 2)
150 1 95–110
Apfelkuchen, gedeckt
1)
150–170 1 50–70
Aprikosentorte mit Guss (Form) 140–160 1 55–75
Wähe
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 Temperatur und prüfen Sie das Gargut
nach der kürzeren Zeit.
Backen
52
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