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de Für Sie in unserem Kochstudio getestet
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Verwendete Heizarten:
CircoTherm Heißluft
ƒ Ober-/Unterhitze
Thermogrillen
Pizzastufe
Brotbackstufe
ˆ Grill große Fläche
Die Stufen der Dampfintensität sind in der Tabelle als
Zahlen angegeben:
1 = gering
2 = mittel
3 = hoch
Gericht Zubehör Einschub-
höhe
Heizart Temperatur
in °C
Dampf-
intensität
Dauer in
Min.
Brot
Weißbrot, 750 g Universalpfanne oder Kastenform 2 180-200* - 25-40
Weißbrot, 750 g Universalpfanne oder Kastenform 2 210-220 3 10-15
180-190 - 25-35
Mischbrot, 1,5 kg Kastenform 2 220* - 10
180 - 20-30
Mischbrot, 1,5 kg Universalpfanne 2 ƒ 200-210* - 40-50
Mischbrot, 1,5 kg Universalpfanne oder Kastenform 2 210-220 3 15-20
180-190 - 45-60
Vollkornbrot, 1 kg Universalpfanne 2 220* - 10
180 - 35-40
Vollkornbrot, 1 kg Universalpfanne 2 210-220 3 10-15
180-190 - 45-60
Fladenbrot Universalpfanne 3 220-240 - 25-35
Fladenbrot Universalpfanne 3 ƒ 220-230 3 25-35
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 3 150-160 2 25-35
Brötchen, süß, frisch, 2 Ebenen Backblech + Universalpfanne 1+3 150-170* - 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
44


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