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Gebrauch
215
DE
GEBÄCK
BROT
PIZZA
TEIGWAREN/REIS
Untertyp Behandlung
Gewicht
(Kg)
Funktion Ebene Temp. (°C)
Zeit
(Minuten)
Rührteigkuchen -
1 Statisch + Umluft 2 160 60
Plätzchen/Kekse -
0,6 Turbo 2 160 18
Muffins -
0,5 Heißluft 2 160 18
Windbeutel -
0,5 Turbo 2 180 70
Meringen -
0,3 Turbo 2 120 90
Biskuitgebäck -
1 Heißluft 2 160 60
Strudel -
1 Statisch 2 170 40
Mürbeteigkuchen -
0,8 Statisch 2 170 40
Brioche -
1 Statisch + Umluft 2 180 40
Croissant -
0,6 Heißluft 2 160 30
Untertyp Behandlung
Gewicht
(Kg)
Funktion Ebene Temp. (°C)
Zeit
(Minuten)
Hefebrot -
1 Heißluft 2 200 30
Focaccia -
1 Turbo 2 180 25
Untertyp Behandlung
Gewich
t (Kg)
Funktion Ebene Temp. (°C)
Zeit
(Minuten)
Pizza auf Blech -
1 Statisch + Umluft 1 280 7
Pizza auf Stein
frische
0,5 Statisch + Umluft 1 280 4
gefrorene
0,3 Statisch + Umluft 1 230 6
Untertyp Behandlung
Gewicht
(Kg)
Funktion Ebene Temp. (°C)
Zeit
(Minuten)
Nudeln überbacken -
2 Statisch 1 220 40
Lasagne -
2 Statisch 1 230 35
Paella -
0,5 Statisch + Umluft 2 190 25
Quiche Lorraine -
0,5
Statisch
1
200
30
Soufflé -
0,5 Heißluft 2 180 25
33


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