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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
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 160Ć180 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.
51


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