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Verwendete Heizarten:
Heißluft eco
+ Ober-/Unterhitze eco
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Kuchen in Formen
Rührkuchen in der Form Kranz-/Kastenform 1
140-160 60-80
Tortenboden aus Rührteig Tortenbodenform 1
140-160 20-40
Biskuitboden, 2 Eier Tortenbodenform 1
150-170 20-30
Biskuittorte, 3 Eier Springform Ø26 cm 1
160-170 25-35
Biskuittorte, 6 Eier Springform Ø28 cm 1
150-160 50-60
Hefe-Napfkuchen Gugelhupfform 1
+
150-160 65-75
Kuchen auf dem Blech
Rührkuchen mit trockenem Belag Backblech 1
160-180 20-40
Mürbeteigkuchen mit trockenem Belag Backblech 1
170-180 25-35
Hefezopf, Hefekranz Backblech 1
+
150-160 35-45
Hefekuchen mit trockenem Belag Backblech 1
+
150-170 20-35
Kleingebäck
Muffins Muffinblech 2
160-180 15-30
Small Cakes Backblech 1
150-160 25-35
Blätterteiggebäck Backblech 2
170-190 25-50
Brandteiggebäck Backblech 1
200-220 35-45
Plätzchen Backblech 2
140-160 15-30
Spritzgebäck Backblech 2
140-150 25-40
Hefekleingebäck Backblech 1
+
150-160 30-40
Brot & Brötchen
Mischbrot, 1,5 kg Kastenform 1
+
200-210 35-45
Fladenbrot Universalpfanne 1
+
250-270 15-20
Brötchen, süß, frisch Backblech 1
+
170-190 15-20
Brötchen, frisch Backblech 1
+
180-200 25-35
Fleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 1
+
180-190 120-140
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1
+
200-220 140-160
Kalbsbraten, 1,5 kg Geschirr offen 1
+
170-180 110-130
Fisch
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 1
+
190-210 25-35
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 1
+
190-210 45-55
Fischfilet, natur, gedünstet Geschirr geschlossen 1
+
190-210 15-35
50


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