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CircoTher
Heluft
3
Ober-/Unterhitze %
Grundteig Einschub-
höhe
Temperatur
in °C
Backdauer in
Minuten
Einschub-
höhe
Temperatur
in °C
Rührteig
Blechkuchen mit Belag 1 160 - 170 30 - 40 2 160 - 170
1 + 3 150 - 160 40 - 50 - -
Spring-/Kastenform 1 150 - 160 60 - 80 1 160 - 170
Obstbodenform 1 160 - 170 20 - 35 1 170 - 180
Mürbeteig
Blechkuchen mit trockenem Belag, z.B. Streusel 1 160 - 170 45 - 65 2 180 - 190
1 + 3 160 - 170 60 - 75 - -
Blechkuchen mit saftigem Belag, z.B. Rahmguß 1 150 - 170 65 - 85 - -
Springform, z. B. Quarktorte 1 160 - 170 50 - 90 1 170 - 180
Obstbodenform 1 160 - 170* 20 - 35 1 190 - 200*
Biskuitmasse
Biskuitrolle 1 180 - 190* 10 - 15 2 200 - 210*
Obstbodenform 1 160 - 170 20 - 30 1 170 - 180
Biskuit (6 Eier) 1 150 - 160 30 - 45 1 160 - 170
Biskuit (3 Eier) 1 160 - 170 20 - 35 1 160 - 170
Hefeteig
Blechkuchen mit trockenem Belag, z.B. Streusel 1 160 - 170 50 - 65 2 170 - 180
1 + 3 160 - 170 60 - 70 - -
Hefekranz/-zopf (500 g) 1 160 - 170 30 - 45 2 170 - 180
Springform 1 160 - 170 30 - 45 1 170 - 180
Napfkuchenform 1 160 - 170 30 - 45 1 170 - 180
*Backofen vorheizen
CircoTher
Heißluft
3
Ober-/Unterhitze %
Kleingebäck Einschub-
höhe
Temperatur
in °C
Backdauer in
Minuten
Einschub-
höhe
Temperatur
in °C
Hefeteig 1 160 - 170 20 - 25 1 160 - 170
1 + 3 160 - 170 20 - 30 - -
Baisermasse 1 80 100 - 130 2 80 - 90
1 + 3 80 120 - 150 - -
Blätterteig 1 180 - 200* 20 - 30 1 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Brandteig 1 180 - 200* 25 - 35 2 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Rührteig, z.B. Muffins 1 150 - 160* 20 - 30 1 170 - 180*
1 + 3 160 - 170* 25 - 35 - -
Mürbeteig, z.B. Butterplätzchen 1 140 - 150* 15 - 20 2 140 - 150*
1 + 3 140 - 150* 15 - 20 - -
*Backofen vorheizen
13


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