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Stellen Sie die Kuchenform immer auf den Rost.
Die Tabellenwerte gelten für das Einschieben in den
kalten Backofen. So sparen Sie Energie. Wenn Sie
vorheizen, verkürzen sich die angegebenen BackĆ
zeiten um 5 bis 10 Minuten.
In den Tabellen finden Sie für die verschiedenen
Kuchen und Gebäcke die optimale Heizart.
Temperatur und Backdauer sind von Menge und
Beschaffenheit des Teiges abhängig. 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.
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 Geschirr Höh
e
HeizĆ
art
TempeĆ
ratur °C
Mikrowelle
nleistung
Gesamtdau
er Minuten
Rührkuchen, einfach NapfĆ/ KranzĆ/
Kastenform
2 T 160Ć180 Ć
Ć
50Ć60
Rührkuchen, fein
(z. B. Sandkuchen)*
NapfĆ/ KranzĆ/
Kastenform
2 T 140Ć160 Ć 60Ć70
Mürbteigboden mit Rand Springform 1 T 160Ć180 Ć 25Ć35
Tortenboden aus Rührteig Obstbodenfor
m
2 T 150Ć170 Ć 20Ć30
Biskuittorte Springform 2 g 150Ć170 Ć 30Ć40
Nusskuchen SpringĆ oder
Kastenform
2 T 170Ć180 180 W 20Ć25
ObstĆ oder Quarktorte,
Mürbeteig*
dunkle SpringĆ
form
1 W 180Ć200 180 W 40Ć50
Obstkuchen, fein Rührteig Springform
oder Napfform
2 T 170Ć190 90 W 30Ć35
Tabellen
40


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