Manual Neff b 1471 n2 s2 (page 16 of 156) (English, German, Dutch, French, Italian)

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Heißluft v Ober- und Unterhitze e

Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur

höhe in ° C Minuten höhe in ° C

Hefeteig

Blechkuchen mit Belag

(z. B. Apfelstreusel)

1 Blech 3 170 – 180 30 – 60 3 170 – 180

2 Bleche 1 + 3 170– 180 40 – 60 – –

Hefekranz und -zopf

(500 g Mehl) 3 160 – 170 35 – 50 3 170 – 180

Kuchen niedere Form 3 160 – 170 35 – 50 2 170 – 180

Kuchen hohe Form 1 160 – 170 35 – 50 2 170 – 180

Kleingebäck

Baisers 3 070 – 080 110 – 130 3 170 – 180

Blätterteig (vorheizen)

1 Blech 3 190 – 200 20 – 30 3 190 – 210

2 Bleche 1 + 3 190– 200 20 – 35 – –

Brandteig (vorheizen)

1 Blech 3 190 – 200 25 – 40 3 200 – 210

2 Bleche 1 + 3 190– 200 25 – 40 –

Spritzgebäck

1 Blech – – 20 – 30 3 160 – 170

2 Bleche 1 + 3 150– 160 25 – 35 – –

3 Bleche 1 + 3 + 4 150 – 160 25 – 35 – –

Rührteig

(Small Cakes)

1 Blech 3 150 – 160 30 – 40 3 160 – 170

2 Bleche 1 + 3 150– 160 30 – 40 – –

Pikantes

Auflauf aus rohen

Zutaten

(z. B. Kartoffelgratin) 1 180 – 190 45 – 80 2 190 – 210

Pizza

1 Blech 3 180 – 190 25 – 45 3 200 – 220

2 Bleche 1 + 3 180– 190 30 – 50 – –

Quiche (vorheizen) 3 180 – 200 40 – 60 1 210 – 230

Brot (vorheizen) 1 200 – 220 10 – 15 2 220 – 240

anbacken und anbacken

180 – 200 45 – 50 2 190 – 220

fertigbacken fertigbacken

Weitere Hinweise und Rezepte können Sie dem beiliegenden Kochbuch entnehmen.

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Neff b 1471 n2 s2 Manual

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