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GEBRAUCH
Tabelle für das Backen Oben- und Unterhitze
Gericht Temp Schienen Zeit in
in °C höhe Min.
Rührteig
Sandtorte 160 - 180 1 50 - 60
Rodonkuchen 160 - 180 1 70 - 80
Nußkuchen 160 - 180 1 60 - 70
Obsttorte 180 - 200 2, 3 35 - 45
Tortenboden 180 - 200 2 15 - 20
Biscuitteig
Biscuitgebäck 180 - 200 1 25 - 30
Knetteig
Tortenboden 180 - 200 2 15 - 20
Nußkranz 180 - 200 2 40 - 50
Obsttorte 180 - 200 2, 3 40 - 50
Plätzchen 180 - 200 3 10 - 15
Biscuitteig/Hefe- und Kuchenteig
Streuselkuchen 190 - 210 2, 3 35 - 45
Obsttorte 190 - 210 2, 3 40 - 50
Weinachtsstollen 170 - 190 2 45 - 65
Weißbrot 190 - 210 2 40 - 50
Apfeltaschen 170 - 190 2, 3 20 - 25
Pizza 190 - 210 2 20 - 25
Windbeutelteig*
Sahnewindbeutel 190 - 210 3 20 - 25
Blätterteig* 200 - 220 2, 3 15 - 20
Eiweißgebäck*
Baisers 130 - 150 3 30 - 50
Die Zahlen in dieser Tabelle sind Richtwerte.
Abhängig von der Menge und der Teigsorte können die Backzeiten von der Tabelle
abweichen.
* Den Ofen vorheizen, die Zeiten in der Tabelle 10 Minuten kürzer anhalten.
88015917_HL_OKW950_90 11-03-2004 13:42 Pagina 60
63


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