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Deshalb sind in den Tabellen Bereiche angegeben.
Versuchen Sie es zuerst mit dem niedrigeren Wert. Eine
niedrigere Temperatur ergibt eine gleichmäßigere
Bräunung. Wenn erforderlich, stellen Sie beim
nächsten Mal höher ein.
Zusätzliche Informationen finden Sie unter Tipps zum
Backen" im Anschluss an die Tabellen.
Kuchen in Formen Form auf dem
Rost
Höhe Heizart TemperaĆ
tur ºC
Backdauer,
Minuten
Rührkuchen einfach NapfĆ/KranzĆ/
Kastenform
3 Kastenformen*
2
1+3
t
T
170Ć190
150Ć170
50Ć60
70Ć100
Rührkuchen fein (z. B.
Sandkuchen)
NapfĆ/KranzĆ/
Kastenform
3 Kastenformen*
2
1+3
t
T
150Ć170
140Ć160
60Ć70
70Ć100
Mürbeteigboden mit Rand Springform 1 t 170Ć190 25Ć35
Tortenboden aus Rührteig Obstbodenform 2 t 150Ć170 20Ć30
Biskuittorte Springform 2 t 160Ć180 30Ć40
ObstĆ oder Quarktorte,
Mürbeteig**
dunkle Springform 1 t 170Ć190 70Ć90
Obstkuchen fein, aus Rührteig SpringĆ/Napfform 2 t 160Ć180 50Ć60
Pikante Kuchen**
(z. B. Quiche/Zwiebelkuchen)
Springform 1 t 180Ć200 50Ć60
* Achten Sie auf die Stellung der Kastenformen. Zusätzliche Roste erhalten Sie als Sonderzubehör im
Fachhandel.
** Kuchen ca. 20 Minuten im Gerät auskühlen lassen.
Kuchen auf dem Blech Höhe Heizart Temperatur
ºC
Backdauer,
Minuten
RührĆ oder Hefeteig mit
trockenem Belag
Blech
Blech +
Universalpfanne**
2
2+4
t
T
170Ć190
150Ć170
20Ć30
35Ć45
RührĆ oder Hefeteig mit
saftigem Belag* (Obst)
Blech
Blech +
Universalpfanne**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
Biskuitrolle (vorheizen) Universalpfanne 3 t 170Ć190 15Ć20
Hefezopf mit 500 g Mehl Universalpfanne 2 t 170Ć190 30Ć40
Stollen mit 500 g Mehl Universalpfanne 3 t 160Ć180 60Ć70
34


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