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de Für Sie in unserem Kochstudio getestet
60
ergibt eine gleichmäßigere Bräunung. Wenn
erforderlich, stellen Sie beim nächsten Mal höher ein.
Hinweis: Backzeiten können nicht durch höhere
Temperaturen verkürzt werden. Kuchen oder Gebäck
wäre nur außen gar, aber innen nicht durchgebacken.
Verwendete Heizarten:
Heißluft eco
+ Ober-/Unterhitze eco
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Kuchen in Formen
Rührkuchen in der Form Kranz-/Kastenform 2
140-160 60-80
Tortenboden aus Rührteig Tortenbodenform 2
150-170 20-30
Biskuitboden, 2 Eier Tortenbodenform 2
150-170 20-30
Biskuittorte, 3 Eier Springform Ø26 cm 2
160-170 25-40
Biskuittorte, 6 Eier Springform Ø28 cm 2
150-160 50-60
Hefe-Napfkuchen Gugelhupfform 2
+
150-170 50-70
Kuchen auf dem Blech
Rührkuchen mit trockenem Belag Backblech 3
150-170 25-40
Mürbeteigkuchen mit trockenem Belag Backblech 3
170-180 25-35
Biskuitrolle Backblech 3
180-190 15-20
Hefezopf, Hefekranz Backblech 3
+
160-170 25-35
Hefekuchen mit trockenem Belag Backblech 3
+
160-180 15-20
Kleingebäck
Muffins Muffinblech 2
160-180 15-25
Small Cakes Backblech 3
150-160 25-35
Blätterteiggebäck Backblech 3
170-190 20-35
Brandteiggebäck Backblech 3
200-220 35-45
Plätzchen Backblech 3
140-160 15-30
Spritzgebäck Backblech 3
140-150 30-45
Hefekleingebäck Backblech 3
+
160-180 25-35
Brot & Brötchen
Mischbrot, 1,5 kg Kastenform 2
+
200-210 35-45
Fladenbrot Universalpfanne 3
+
240-250 20-25
Brötchen, süß, frisch Backblech 3
+
170-190 15-20
Brötchen, frisch Backblech 3
+
180-200 20-30
Fleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 2
+
180-190 120-140
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2
+
200-220 140-160
Kalbsbraten, 1,5 kg Geschirr offen 2
+
170-180 110-130
Fisch
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 2
+
190-210 25-35
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 2
+
190-210 45-55
Fischfilet, natur, gedünstet Geschirr geschlossen 2
+
190-210 15-25
60


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