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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 Form auf dem Rost Höhe Heizart TemperaĆ
tur ºC
Backdauer
Minuten
Rührkuchen einfach NapfĆ/KranzĆ/
Kastenform
2 Q 160Ć180 50Ć60
Rührkuchen fein
(z. B. Sandkuchen)
NapfĆ/KranzĆ/
Kastenform
2 Q 150Ć170 60Ć70
Tortenboden mit Rand aus
Mürbeteig
Springform 1 Q 180Ć200 25Ć35
Tortenboden aus Rührteig Obstbodenform 2 Q 150Ć170 20Ć30
Biskuittorte (Wasserbiskuit) Springform 2 f 160Ć180 30Ć40
ObstĆ oder Quarktorte, Mürbeteig* dunkle Springform 2 t 180Ć200 70Ć90
Obstkuchen fein, aus Rührteig Springform/Napfform 2 Q 150Ć170 50Ć60
Pikante Kuchen*
(z. B. Quiche/Zwiebelkuchen)
Springform 1 Q 150Ć170 55Ć65
* Kuchen ca. 20 Minuten im Gerät auskühlen lassen.
Tabellen
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