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Backtabelle
Gebäckart
Temperatur
°C
Einschub Temperatur
°C
Einschub
Backzeit
Minuten
2
3
4
1
5
2
3
4
1
5
* Backofen vorheizen
Süße Kuchen
Napf- und Rodonkuchen 2 170-180 2 160-170 50-70
Kastenkuchen 2 170-180 2 160-170 60-70
Schlupfkuchen, Springform 3 170-180 2 160-170 45-60
Käsekuchen, Springform 2 170-180 2 150-160 60-90
Obstkuchen, Mürbeteig 2 180-190 2 160-170 50-70
Obstkuchen mit Guss 2 170-180 2 160-170 60-70
Biskuittorte* (DIN) 3 160-170 2 140-160 30-40
Streuselkuchen 2 170-190 2 150-160 25-35
Obstkuchen 2 170-180 2 160-170 40-60
Zwetschgenkuchen 2 180-200 2 160-170 30-50
Biskuitrolle* 3 170-180 2 160-170 15-25
Rührkuchen 3 160-170 2 150-160 25-35
Hefezopf, -kranz* 3 170-180 3 160-170 25-35
Stollen* 2 170-180 2 160-170 40-60
Apfelstrudel 2 170-180 2 160-170 50-70
Hefeblechkuchen, DIN 3 170-190 2 160-170 40-60
Pikantes Gebäck
Quiche 2 170-180 2 170-180 45-60
Pizza* 2 200-220 2(1+3) 180-200 30-45
Brot* 2 190-210 2 170-180 50-60
Brötchen* 3 200-210 3 180-190 30-40
Kleingebäck
Mürbeteigplätzchen 3 170-180 3(2+4) 150-160 10-20
Spritzgebäck, DIN 3 150-160 3(2+4) 140-150 15-35
Eiweißgebäck 3 100-110 3(2+4) 100-110 60-120
Hefekleingebäck 3 180-190 3(2+4) 160-170 20-35
Blätterteiggebäck 3 180-200 3(2+4) 160-170 15-30
Windbeutel/ Eclairs 3 180-190 3(2+4) 170-190 25-45
Tiefgefrorenes Gebäck
Apfel-, Quarkstrudel 2 180-200 2(1+3) 170-180 45-60
Käsekuchen 2 180-200 2 170-180 60-75
Pizza 2 200-220 2(1+3) 170-180 15-25
Backofen-Pommes frites* 2 200-220 2 170-180 20-30
Backofenkroketten 2 200-220 2 170-180 20-30
21


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