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Kuchen in Formen Form Höhe Heizart Temperatur
in °C
Dauer
in Minuten
Rührkuchen, einfach Kranz-/Kastenform 2
:
160-180 50-60
3 Kastenformen 3+1
:
140-160 60-80
Rührkuchen, fein Kranz-/Kastenform 2
%
150-170 60-70
Tortenboden, Rührteig Obstbodenform 3
%
160-180 20-30
Obstkuchen fein, Rührteig Spring-/Napfform 2
%
160-180 50-60
Biskuitboden, 2 Eier (vorheizen) Obstbodenform 2
'
160-180 20-30
Biskuittorte, 6 Eier (vorheizen) Springform 2
'
160-180 40-50
Mürbeteigboden mit Rand Springform 1
%
180-200 25-35
Obst- oder Quarktorte, Mürbeteigboden* Springform 1
%
160-180 70-90
Schweizer Wähe Pizzablech 1
%
220-240 35-45
Gugelhupf Gugelhupfform 2
%
150-170 60-70
Pizza, dünner Boden mit wenig Belag
(vorheizen)
Pizzablech 1
%
280-300 10-15
Pikante Kuchen* Springform 1
%
170-190 45-55
* Kuchen ca. 20 Minuten im ausgeschalteten, geschlossenen Backofen auskühlen lassen.
Kuchen auf dem Blech Zubehör Höhe Heizart Temperatur
in °C
Dauer
in Minuten
Rührteig mit trockenem Belag Universalpfanne 2
'
170-190 20-30
Universalpfanne +
Backblech
3+1
:
150-170 35-45
Rührteig mit saftigem Belag, Obst Universalpfanne 2
%
170-190 25-35
Universalpfanne +
Backblech
3+1
:
140-160 40-50
Hefeteig mit trockenem Belag Universalpfanne 3
'
170-190 25-35
Universalpfanne +
Backblech
3+1
:
150-170 35-45
Hefeteig mit saftigem Belag, Obst Universalpfanne 3
%
160-180 40-50
Universalpfanne +
Backblech
3+1
:
150-160 50-60
Mürbeteig mit trockenem Belag Universalpfanne 1
%
180-200 20-30
Mürbeteig mit saftigem Belag, Obst Universalpfanne 2
%
160-180 60-70
Schweizer Wähe Universalpfanne 1
%
210-230 40-50
Biskuitrolle (vorheizen) Universalpfanne 2
'
170-190 15-20
Hefezopf mit 500 g Mehl Universalpfanne 2
'
180-200 25-35
Stollen mit 500 g Mehl Universalpfanne 3
%
160-180 60-70
Stollen mit 1 kg Mehl Universalpfanne 3
%
140-160 90-100
Strudel, süß Universalpfanne 2
%
190-210 55-65
Pizza Universalpfanne 2
%
220-240 25-35
Universalpfanne +
Backblech
3+1
:
180-200 40-50
Flammkuchen (vorheizen) Universalpfanne 2
%
280-300 10-12
Börek Universalpfanne 2
%
180-200 40-50
25


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