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de Für Sie in unserem Kochstudio getestet
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Wenn Sie nach Ihrem eigenen Rezept backen wollen,
orientieren Sie sich an ähnlichem Gebäck in der
Tabelle. Zusätzliche Informationen finden Sie in den
Tipps zu Kuchen und Kleingebäck im Anschluss an die
Einstelltabelle.
Entfernen Sie nicht genutztes Zubehör aus dem Gar-
raum. So erhalten Sie ein optimales Garergebnis und
sparen bis zu 20 Prozent Energie.
Verwendete Heizarten:
CircoTherm Heißluft
ƒ Ober-/Unterhitze
Pizzastufe
Brotbackstufe
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Kuchen in Formen
Rührkuchen, einfach Kranz-/Kastenform 2 140-160 50-70
Rührkuchen, einfach Kranz-/Kastenform 2 ƒ 150-170 50-70
Rührkuchen, einfach, 2 Ebenen Kranz-/Kastenform 3+1 140-160 50-70
Rührkuchen, fein Kranz-/Kastenform 2 ƒ 150-170 60-80
Obstkuchen aus Rührteig, fein Gugelhupfform 2 ƒ 160-180 40-60
Obstkuchen aus Rührteig, fein Gugelhupfform 2 150-170 40-60
Tortenboden aus Rührteig Tortenbodenform 3 ƒ 160-180 20-30
Tortenboden aus Rührteig Tortenbodenform 3 150-170 20-30
Obst- oder Quarktorte mit Mürbeteigboden Springform Ø26 cm 2 ƒ 170-190 60-80
Schweizer Wähe Pizzablech 3 ƒ 220-240 35-45
Tarte Tarteform, Weißblech 3 190-210 30-45
Hefe-Napfkuchen Gugelhupfform 2 ƒ 150-170 50-70
Hefe-Napfkuchen Gugelhupfform 2 150-160 50-70
Hefekuchen Springform Ø28 cm 2 150-160 20-30
Hefekuchen Springform Ø28 cm 2 ƒ 160-170 20-30
Biskuitboden, 2 Eier Tortenbodenform 3 160-180* 20-30
Biskuitboden, 2 Eier Tortenbodenform 3 ƒ 150-170* 20-30
Biskuittorte, 3 Eier Springform Ø26 cm 2 ƒ 160-170* 25-35
Biskuittorte, 3 Eier Springform Ø26 cm 2 160-170* 25-35
Biskuittorte, 6 Eier Springform Ø28 cm 2 150-170* 30-50
Biskuittorte, 6 Eier Springform Ø28 cm 2 ƒ 150-170* 30-50
Kuchen auf dem Blech
Rührkuchen mit Belag Backblech 3 ƒ 160-180 20-40
Rührkuchen mit Belag Backblech 3 150-170 25-40
Rührkuchen, 2 Ebenen Backblech + Universalpfanne 1+3 140-160 30-50
Mürbeteigkuchen mit trockenem Belag Backblech 3 170-190 20-30
Mürbeteigkuchen mit trockenem Belag,
2 Ebenen
Backblech + Universalpfanne 1+3 160-170 35-45
Mürbeteigkuchen mit saftigem Belag Universalpfanne 3 ƒ 160-180 55-65
Mürbeteigkuchen mit saftigem Belag Universalpfanne 3 150-170 55-85
Schweizer Wähe Universalpfanne 3 ƒ 200-210 40-50
Hefekuchen mit trockenem Belag Universalpfanne 3 ƒ 160-180 15-20
Hefekuchen mit trockenem Belag Universalpfanne 3 150-170 25-35
Hefekuchen mit trockenem Belag, 2 Ebenen Backblech + Universalpfanne 1+3 150-170 20-30
Hefekuchen mit saftigem Belag Universalpfanne 3 ƒ 180-200 30-40
Hefekuchen mit saftigem Belag Universalpfanne 3 160-170 40-50
Hefekuchen mit saftigem Belag, 2 Ebenen Backblech + Universalpfanne 1+3 150-170 45-60
* vorheizen
28


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