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Für Sie in unserem Kochstudio getestet de
43
Gericht Zubehör Einschub-
höhe
Heizart Temperatur
in °C
Dampf-
intensität
Dauer in
Min.
Brot
Weißbrot, 750 g Universalpfanne oder Kastenform 2 210-220* - 10-15
180-190* - 25-35
Weißbrot, 750 g Universalpfanne oder Kastenform 2 210-220 3 15-20
180-190 - 25-35
Mischbrot, 1,5 kg Universalpfanne oder Kastenform 2 210-220* - 10-15
180-190* - 40-50
Mischbrot, 1,5 kg Universalpfanne oder Kastenform 2 210-220 3 15-20
180-190 - 35-45
Vollkornbrot, 1 kg Universalpfanne 2 210-220* - 10-15
180-190* - 40-50
Vollkornbrot, 1 kg Universalpfanne 2 210-220 3 10-15
180-190 - 40-50
Fladenbrot Universalpfanne 3 220-240 - 25-35
Fladenbrot Universalpfanne 3 ƒ 220-230 3 20-30
Brötchen
Aufbackbrötchen oder -baguette, vorge-
backen
Universalpfanne 3 180-200 - 10-15
Aufbackbrötchen oder -baguette, vorge-
backen
Backblech 3 ƒ 200-220 2 10-15
Brötchen, süß, frisch Backblech 3 150-170* - 15-25
Brötchen, süß, frisch Backblech 3 ƒ 150-160 3 25-35
Brötchen, süß, frisch, 2 Ebenen Universalpfanne + Backblech 3+1 150-170* - 20-30
Brötchen, frisch Backblech 3 170-190 - 20-30
Brötchen, frisch Backblech 3 200-220 2 20-25
Baguette, vorgebacken, gekühlt Universalpfanne 3 180-200 - 20-30
Baguette, vorgebacken, gekühlt Backblech 3 ƒ 200-220 1 10-20
Brötchen, gefroren
Aufbackbrötchen oder -baguette, vorge-
backen
Universalpfanne 3 180-200 - 10-15
Aufbackbrötchen oder -baguette, vorge-
backen
Backblech 3 ƒ 180-200 1 15-25
Laugengebäck, Teiglinge Universalpfanne 3 180-200 - 20-25
Laugengebäck, Teiglinge Backblech 3 ƒ 210-230 1 18-25
Croissant, Teiglinge Universalpfanne 3 170-190 - 30-35
Croissant, Teiglinge Backblech 3 180-200 1 20-25
Toast
Toast überbacken, 4 Stück Rost 3 190-210 - 10-15
Toast überbacken, 12 Stück Rost 3 230-250 - 10-15
Toast bräunen (nicht vorheizen) Rost 4 ˆ 290 - 4-6
* vorheizen
43


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