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Heiß luft
Die Hitze wird mit Hilfe des Ventilators im Garraum gleichmäßig verteilt. Das Gargut
wird rundum braun und knusprig.
Der Heißluftbetrieb eignet sich besonders gut zum Braten und Backen auf herkömm-
liche Weise. Kleingebäck und mehlhaltige Kuchen wie Gugelhupf werden mit dieser
Betriebsart gebacken.
Man kann bei Heißluft durch die zwei Roste auf zwei Ebenen backen.
Wichtig ist, dass die Formen für Heißluft bis 250° geeignet sind.
Niemals ohne den Glasdrehteller betreiben.
Back-/Bratgut Gewicht vorheizen Heißluft °C Zeit in Minuten
Kuchen/Gebäck
Gugelhupf 1000 g nein 160 – 180 45 – 60
Biskuittorte 500 g ja 160 – 180 30 – 40
Hefekranz 1000 g ja 140 – 160 30 – 35
Streuselkuchen 750 g nein 160 – 180 35 – 45
Brötchen 750 g ja 160 – 180 20 – 30
Brot 1000 g ja 160 – 180 18 – 20
Mürbeteigplätz-
chen
500 g nein 160 – 180 10 – 30
Windbeutel/Eclairs 500 g nein 140 – 160 30 – 35
Fleischgerichte
Schweinebraten 1000 g nein 160 – 180 75 – 90
Rinderbraten 1000 g nein 160 – 180 70 – 95
Hähnchen 1000 g nein 160 - 180 55 – 65
31


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