Manual Siemens hb28k55 (page 17 of 148) (English, German, Dutch, French, Italian)

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Backtabelle ‰ oder t

Heißluft ‰ Ober- und Unterhitze t

Gebäckart Einschub- Temperatur Backdauer Einschub- Temperatur

höhe in ° C Minuten höhe in ° C

Hefeteig

Blechkuchen mit

Streuseln

(z. B. Apfelstreusel)

1 Blech 1 160 – 170 45 – 55 1 180 – 200

2 Bleche 1 + 3 160 – 170 60 – 70 – –

Blechkuchen mit

feuchtem Belag

(z. B. Rahmguss) 1 160 – 170 50 – 60 1 180 – 190

Hefezopf

(500 Gramm Mehl) 1 160 – 170 40 – 50 1 180 – 190

Kuchen in runder Form 1 160 – 170 40 – 50 1 170– 180

Kuchen in hoher Form 1 160 – 170 40 – 50 1 170 – 180

Kleingebäck

Baiser 1 080 – 100 120 – 140 1 170 – 080

Blätterteig (vorheizen) 1 180– 200 25 – 35 1 200– 220

Brandteig (vorheizen) 1 180 – 190 30 – 40 1 200 – 220

Spritzgebäck

1 Blech 1 140 – 150 30 – 45 1 150 – 160

2 Bleche 1 + 3 140 – 150 30 – 45 – –

Rührteig

(Small Cakes) 1 150 – 160 30 – 40 1 160 – 170

Pikantes

Auflauf aus rohen

Zutaten 1 170 – 180 60 – 75 1 190 – 200

Pizza 1 180 – 190 25 – 45 1 210 – 230

Quiche (vorheizen) 1 180 – 190 40 – 50 1 190 – 210

Brot 1 kg (vorheizen)

anbacken 1 220 10– 15 1 240

fertigbacken 1 180 40– 45 1 200

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Siemens hb28k55 Manual

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