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Garzeiten
Die Garzeiten hängen von der Art des Gar-
guts, seiner Konsistenz und der Menge ab.
Achten Sie beim Garen anfangs immer auf
das Gargut. Finden Sie selbst die besten
Einstellungen (Garstufe, Garzeit, usw.) für
Kochgeschirr, Rezepte und Mengen bei der
Verwendung dieses Geräts heraus.
Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Rührteig 2 170 2 (1 und 3) 165 45 - 60 In einer Kuchen-
form
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
62 progress
62


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