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Das Vorheizen des Garraums wird empfohlen.
Kleingebäck können Sie auf mehreren Einschubebenen (2. und 3.) in niedrigen
Backblechen backen.
Die Zubereitungszeit kann bei gleichen Backblechen verschieden sein. Möglicherweise
werden Sie das obere Backblech früher aus dem Backofen nehmen müssen als das untere.
Stellen Sie das Backblech immer auf den Rost. Falls Sie das beigelegte Backblech
verwenden, entfernen Sie den Rost.
Bereiten Sie Kleingebäck nach Möglichkeit in gleicher Dicke zu, damit es gleichmäßig
gebräunt wird.
Speise Einschubebene
(von unten)
Temperatur
(°C)
Zubereitungszeit
(Min.)
GEBÄCK
Kuchen, Rührteig 1 160-170 30-40
Streuselkuchen 2 170-180 25-35
Pflaumenkuchen 1 160-170 30-40
Biskuitroulade* 2 170-180 15-25
Obsttorte, Mürbeteig 1 170-180 50-70
Hefezopf 2 170-180 35-50
Apfelstrudel 2 180-190 50-60
Pizza* 2 210-220 15-20
Mürbeteigplätzchen* 2 160-170 15-25
Kekse, Spritzteig* 2 150-160 20-30
Kleingebäck* 2 150-160 20-30
Kleingebäck, Hefeteig* 2 180-190 20-35
Blätterteiggebäck 2 180-190 20-30
Gebäck, mit Creme gefüllt 2 190-200 25-45
GEFRORENES
Apfelstrudel, Quarkstrudel 2 180-190 55-70
Pizza 2 190-200 20-35
Pommes frites für den
Backofen
2 210-220 25-40
Kroketten für den Backofen 2 210-220 20-35
Das hohe Backblech darf während des Bratens nicht auf die 1.
Einschubebene gestellt werden.
49


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