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– Die angegebenen Garzeiten und Temperaturen sind Richtwerte
– Bei den mit * versehenen Temperaturangaben wird der Backofen mit der angegebenenTemperatur vorgeheizt
Back- und
Brattabelle
Ober– + Unterhitze (einstellen siehe Seite 9)
Brattabelle
Temp. in °C Zeit in Min. Ebene
Wähen und Pasteten (Geriebener und Blätterteig) ohne Fleischfettfilter
mit frischen Früchten + Guss 230* 40 – 45 2
mit gefrorenen Früchten + Guss 240* 45 – 50 2
Französische Wähe (ohne Guss) 230* 45 – 50 2
Käsewähe 210* 45 – 50 2
Pilzwähe 240* 25 – 30 2
Broccoli / Lauchpastete 200* 50 – 55 2
Überraschungspastete 200* 40 – 45 1
Kuchen: Cakes und Torten (Biskuitmasse, Rührteig, Quarkteig) ohne Fleischfettfilter
Biskuittorte 180* 30 – 35 2
Biskuitroulade 240* 6 – 10 3
Gugelhopf 175* 60 – 65 2
Apfelkuchen (Rührteig) 175* 50 – 55 2
Rum–, Orangen– oder Rüeblischnitten 200 20 – 25 3
Marmorcake 180 60 – 70 2
Tirolercake 180 65 – 70 2
Kokoscake 180 60 – 65 2
Süsser Zucchettikuchen 180 60 – 65 2
Baumnusscake 180 60 2
Quarktorte / Käsetorte 180 90 2
Kleingebäck (Brandteig, Mürbeteig, Meringuemasse) ohne Fleischfettfilter
Windbeutel – Ofenküchlein 210* 40 – 45 3
Mürbeteigböden für Torten 190* 20 – 25 2
Mürbeteigtörtchen 190* 20 – 25 2
Vogelnestli 180* 25 – 28 3
Mandelgipfeli 200* 20 – 25 3
Meringuen 90 2h – 3h 3
Blätterteiggebäck ohne Fleischfettfilter
Apérogebäck 210* 15 – 20 3
Schinkengipfeli 220* 25 – 28 3
Blätterteigtaschen 200* 20 – 25 3
Schweinsfilet im Teig 220* 40 – 45 2
Würstli im Teig 220* 20 – 25 3
21


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