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CircoTherm
*
Ober- und Unterhitze
/
Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur
höhe in ° C Minuten höhe in ° C
Rührteige
Blechkuchen mit Belag
1 Blech 1 160 170 30 045 3 170 180
2 Bleche 1 + 3 150 160 40 050
Kuchen in runder
Form / Kasten 1 160 170 60 080 2 160 170
Obst-Tortenboden 1 160 170 20 035 2 170 180
Mürbeteige
Blechkuchen mit trockenem Belag
z. B. Streusel
1 Blech 1 160 170 45 065 3 180 190
2 Bleche 1 + 3 160 170 60 075
Blechkuchen mit feuchtem Belag
z. B. Rahmguß
1 Blech 1 150 170 60 080
Kuchen in Form 1 160 170 60 100 2 170 180
Obst-Tortenboden
(vorheizen) 1 160 170 20 035 2 190 200
Biskuitteige
Biskuitrolle (vorheizen) 1 180 190 10 015 3 200 210
Obst-Tortenboden 1 160 170 20 030 2 170 180
Biskuittorte (6 Eier) 1 160 170 30 045 2 160 170
Biskuittorte (3 Eier) 1 170 180 20 035 2 170 180
Backtabelle
Die Angaben in der Tabelle sind Richtwerte, gültig für emaillierte Backbleche und
dunkle Backformen.
Die Werte können je nach Art und Menge des Teiges und je nach Backform variieren.
Hinweise in der Tabelle zum Vorheizen beachten.
Wir empfehlen beim ersten Versuch, die niedrigere der angegebenen Temperaturen
einzustellen. Grundsätzlich ergibt die niedrigere Temperatur eine gleichmäßigere
Bräunung.
Wenn Sie nach eigenen Rezepten backen, orientieren Sie sich an
ähnlichen Gebäcken in der Tabelle.
19


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