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Kuchen und Gebäck
Verwenden Sie am besten dunkle Backformen aus Metall.
Temperatur und Garzeit sind abhängig von Menge und
Beschaffenheit des Teiges. Deshalb sind in den Tabellen Tem-
peraturbereiche angegeben.
Zuerst die niedrigere Temperatur einstellen. Sie ergibt eine
gleichmäßigere Bräunung. Bei Bedarf beim nächsten Mal eine
höhere Temperatur wählen.
Den Rost oder das Backblech nicht zu dicht belegen.
Kuchen in der Form
Kuchen auf dem Blech
Brot, Brötchen
Birnenkompott Backblech Dampfgarstufe 100 10 - 15
Kirschkompott Backblech Dampfgarstufe 100 10 - 15
Rhabarberkompott Backblech Dampfgarstufe 100 10 - 15
Zwetschgenkompott Backblech Dampfgarstufe 100 15 - 20
Lebensmittel Zubehör Betriebsart Temperatur in °C Garzeit in Min.
* Sie können auch das passende Programm verwenden (siehe Kapitel: Programmautomatik)
Lebensmittel Zubehör Höhe Betriebsart Temperatur in °C Garzeit in Min.
Rührkuchen Kranz-/Kasten- form 2 Heißluft 150 - 160 60 - 70
Tortenboden aus Rührteig Obstbodenform 2 Heißluft 150 - 160 30 - 45
Obstkuchen fein, Rührteig Springform 2 Heißluft 150 - 160 45 - 55
Biskuitboden (2 Eier) Obstbodenform 2 Heißluft 180 - 190 12 - 16
Biskuittorte (6 Eier) Springform 2 Heißluft 150 - 160 25 - 35
Mürbeteigboden mit Rand Springform 2 Heißluft 150 - 160 40 - 50
Schweizer Wähe Springform 2 Heißluft 180 - 190 35 - 60
Gugelhupf Gugelhupfform 2 CircoSteam® 150 - 160 35 - 45
Pikante Kuchen (z.B. Quiche) Quicheform 2 Heißluft 180 - 190 35 - 60
Apfeltarte Tarteform 2 Heißluft 170 - 190 35 - 50
Lebensmittel Zubehör Höhe Betriebsart Temperatur in °C Garzeit in Min.
Hefekuchen mit trockenem Belag Backblech 2 CircoSteam® 150 - 160 35 - 45
Hefekuchen mit saftigem Belag
(Obst)
Backblech 2 Heißluft 150 - 160 35 - 45
Biskuitrolle Backblech 2 Heißluft 180 - 200 10 - 15
Hefezopf (500 g Mehl) Backblech + Backpapier 2 CircoSteam® 150 - 160 25 - 35
Strudel, süß Backblech 2 CircoSteam® 160 - 180 40 - 60
Zwiebelkuchen Backblech 2 CircoSteam® 170 - 180 30 - 40
Lebensmittel Zubehör Höhe Betriebsart Temperatur in °C Garzeit in Min.
Weißbrot (750 g Mehl) Backblech + Backpapier 2 CircoSteam® 200 - 210 15 - 20
Heißluft 160 - 170 20 - 25
Sauerteigbrot (750 g Mehl) Backblech + Backpapier 2 CircoSteam® 200 - 220 15 - 25
Heißluft 150 - 160 40 - 60
Mischbrot (750 g Mehl) Backblech + Backpapier 2 CircoSteam® 200 - 220 15 - 20
Heißluft 160 - 170 25 - 40
Vollkornbrot (750 g Mehl) Backblech + Backpapier 2 CircoSteam® 200 - 220 20 - 30
Heißluft 140 - 150 40 - 60
Roggenbrot (750 g Mehl) Backblech + Backpapier 2 CircoSteam® 200 - 220 20 - 30
Heißluft 150 - 160 50 - 60
Brötchen (Rohlinge je 70 g) Backblech + Backpapier 2 CircoSteam® 190 - 200 25 - 30
Brötchen aus Hefeteig, süß (Roh-
linge je 70 g)
Backblech + Backpapier 2 CircoSteam® 170 - 180 20 - 30
31


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