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DE
Verwendung des Backofens (Fortsetzung)
1. Ober- und Unterhitze
Standardtemperatur: 200 °C
Die Betriebsart Ober- und Unterhitze eignet sich zum Backen und Braten von Gerichten.
Die Heizelemente oben und unten im Backofen geben Wärme ab.
Es wird empfohlen, den Backofen mit Ober- und Unterhitze vorzuheizen.
Nahrungsmittel/Gericht
Einschub-
höhe
Zubehör
Temperatur
(°C)
Garzeit
(Min.)
Tiefkühl-Lasagne
(500 - 1000 g)
3 Ofenrost 180 - 200 40 - 50
Ganzer Fisch (z. B. Dorade)
(300 - 1000 g):
auf beiden Seiten mehrfach ein-
schneiden und mit Öl beträufeln
3 / 2 Ofenrost +
Fettpfanne
240 15 - 20
Fischlet
(500 - 1000 g):
auf beiden Seiten mehrfach ein-
schneiden und mit Öl beträufeln
3 Backblech 200 13 - 20
Tiefkühl-Burger aus Hackeisch
mit Schinken-, Käse- oder Pilzfüllung
(350 - 1000 g):
mit Öl beträufeln
3 Backblech 200 25 - 35
Tiefkühl-Gemüseburger aus Karotten,
Kartoffeln und Rüben
(350 - 1000 g):
mit Öl beträufeln
3 Backblech 200 20 - 30
Schweinekoteletts
(500 - 1000 g):
mit Öl beträufeln, salzen und pfeffern
3 / 2 Ofenrost +
Fettpfanne
200 40 - 50
Ofenkartoffeln (halbiert)
(500 - 1000 g)
3 Backblech 180 - 200 30 - 45
Tiefkühl-Hackbraten
mit Pilzfüllung
(500 - 1000 g):
mit Öl beträufeln
3 Backblech 180 - 200 40 - 50
Biskuittorte
(250 - 500 g)
2 Ofenrost 160 - 180 20 - 30
Marmorkuchen
(500 - 1000 g)
2 Ofenrost 170 - 190 40 - 50
Hefeblechkuchen
mit Obstbelag und Streuseln
(1000 - 1500 g)
2 Backblech 160 - 180 25 - 35
Mufns
(500 - 800 g)
2 Ofenrost 190 - 200 25 - 30
BF62TCST_XEG-00161B_DE.indd 25 2008-04-28  6:27:45
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