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GERICHT
Ober-/Unterhit-
ze
Umluft
Garzeit
[Min.]
Anmerkungen
Ebene
Tem-
pera-
tur
[°C]
Ebene
Tem-
pera-
tur
[°C]
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
Kuchenbröt-
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, Kuchen-
form, 20 cm
1) 10 Minuten vorheizen.
BROT UND PIZZA
GERICHT
Ober- und Un-
terhitze
Umluft
Garzeit
[Min.]
Anmerkungen
Ein-
satz-
ebene
Tem-
pera-
tur
[°C]
Ein-
satz-
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
Brötchen 2 190 2 (1
und 3)
180 25-40 6-8 Brötchen auf flachem
Backblech
1)
progress 11
11


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