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Stellen Sie die Temperatur für zartes ro-
tes Fleisch, das außen gar und innen saf-
tig sein soll auf 200 °C - 250 °C.
Helles Fleisch, Geflügel, und Fisch erfor-
dern dagegen eine Temperatur zwischen
150°C und 175°C.
Verwenden Sie bitte zum Garen von sehr
fetten Speisen die Fettpfanne, um den
Backofen vor Spritzern zu schützen, die
dauerhaft einbrennen könnten.
Lassen Sie den Braten vor dem An-
schneiden mindestens 15 Minuten ste-
hen, damit der Fleischsaft nicht ausflie-
ßen kann.
Geben Sie etwas Wasser in die Fettpfan-
ne, um eine zu hohe Rauchbildung im
Backofen beim Braten zu vermeiden. Um
die Rauchbildung zu vermindern, emp-
fiehlt es sich, immer wieder ein wenig
Wasser dazuzugeben.
Garzeiten
Die Garzeiten hängen von der Art, Menge
und Konsistenz des Gargutes ab.
Überprüfen Sie die Leistung zu Beginn des
Garens. Finden Sie die besten Einstellungen
(Heizstufe, Garzeit usw.) für Ihre Brat- und
Backformen und Ihre persönlichen Rezepte
und Mengen heraus, wenn Sie das Gerät
benutzen.
Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhit-
ze
Umluft
Garzeit
[Min.]
Anmerkungen
Ebene
Tem-
pera-
tur
[°C]
Ebene
Tem-
pera-
tur
[°C]
Rührteig 2 170 2 (1
und 3)
165 45-60 Kuchenform
Mürbeteig 2 170 2 (1
und 3)
160 24-34 Kuchenform
Buttermilch-Kä-
sekuchen
1 170 2 165 60-80 Kuchenform, 26 cm
Apfelkuchen 1 170 2 (1
und 3)
160 100-120 2 Kuchenformen, 20 cm,
auf dem Rost
Strudel 2 175 2 150 60-80 Backblech
Marmeladenku-
chen
2 170 2 (1
und 3)
160 30-40 Kuchenform, 26 cm
Früchtekuchen 2 170 2 155 60-70 Kuchenform, 26 cm
Biskuitkuchen
(Biskuit ohne
Butter)
2 170 2 160 35-45 Kuchenform, 26 cm
Stollen/üppiger
Früchtekuchen
2 170 2 160 50-60 Kuchenform, 20 cm
Rosinenkuchen 2 170 2 165 50-60
Brotform
1)
Kleingebäck 3 170 3 (1
und 3)
165 20-30 Backblech
Plätzchen 3 150 3 (1
und 3)
140 20-30
Backblech
1)
Baiser 3 100 3 115 90-120 Backblech
progress 53
53


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