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Backen
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.
17


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