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KUCHEN/
GEBÄCK/BROTE (°C) (Min.)
Roggenbrot: erst: 230 20 1
anschließend: 160 -
180
30 - 60
Mandelkuchen mit
Butter / Zuckerku‐
chen
190 - 210 20 - 30 3
Windbeutel / Blätter‐
teig
190 - 210 20 - 35 3
Hefezopf / Hefe‐
kranz
170 - 190 30 - 40 3
Obstkuchen (mit
Hefeteig / Rührteig),
verwenden Sie ein
tiefes Blech
170 35 - 55 3
Hefekuchen mit deli‐
katem Belag (z. B.
Quark, Sahne, Pud‐
ding)
160 - 180 40 - 80 3
Christstollen 160 - 180 50 - 70 2
Nutzen Sie die dritte Einschubebene.
KLEINGE‐
BÄCK (°C) (Min.)
Mürbeteigplätzchen Heißluft 150 - 160 10 - 20
Brötchen, Heizen Sie
den leeren Backofen
vor.
Heißluft 160 10 - 25
Rührteigplätzchen Heißluft 150 - 160 15 - 20
Blätterteiggebäck, Hei‐
zen Sie den leeren
Backofen vor.
Heißluft 170 - 180 20 - 30
Hefekleingebäck Heißluft 150 - 160 20 - 40
Makronen Heißluft 100 - 120 30 - 50
Kleingebäck aus Ei‐
weiß / Baiser
Heißluft 80 - 100 120 - 150
32 Progress
32


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