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GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Mürbeteig 2 170 2 (1 und 3) 160 24 - 34 In einer Kuchen-
form
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
Kombirost
Strudel/Stollen 2 175 2 150 60 - 80 Auf dem Back-
blech
Marmeladenku-
chen
2 170 2 (1 und 3) 160 30 - 40 Kuchenform (26
cm)
Früchtekuchen 2 170 2 155 60 - 70 Kuchenform (26
cm)
Biskuit (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)
Kleine Kuchen 3 170 3 (1 und 3) 166 20 - 30 Auf dem Back-
blech
Gebäck 3 150 3 (1 und 3) 140 20 - 30
Backblech
1)
Baiser 3 100 3 115 90 - 120 Auf dem Back-
blech
Rosinenbröt-
chen
3 190 3 180 15 - 20
Backblech
1)
Brandteig 3 190 3 (1 und 3) 180 25 - 35
Backblech
1)
Törtchen 3 180 2 170 45 - 70 Kuchenform (20
cm)
Englischer
Sandwichku-
chen à la Victo-
ria
1 oder 2 180 2 170 40 - 55 Links + rechts,
Kuchenform, 20
cm
1) Backofen 10 Minuten vorheizen.
BROT UND PIZZA
GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Weißbrot 1 190 1 195 60 - 70 1 - 2 Stück, 500
g pro Stück
1)
Roggenbrot 1 190 1 190 30 - 45 Brotform
progress 55
55


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