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Wenn erforderlich, stellen Sie beim nächsten Mal höher
ein.
Hinweis: Bedingt durch die hohe Feuchtigkeit kann
sich beim Backen mit OberĆ und Unterhitze spezial f
an der Backofeninnenscheibe Kondensat bilden. Wenn
Sie die Backofentür öffnen, entweicht Dampf.
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
160Ć180
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 160Ć180 20Ć30
Biskuittorte Springform 2 f 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 bitte 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
Universalpfanne
Blech +
Universalpfanne**
2
2+4
f
T
170Ć190
150Ć170
20Ć30
35Ć45
RührĆ oder Hefeteig mit
saftigem Belag* (Obst)
Universalpfanne
Blech +
Universalpfanne**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
48


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