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Die angegebenen Garzeiten sind Richtwerte
Empfohlene Garmethoden, Temperaturen, Back– und Bratzeiten und Einschubhöhen sind fettgedruckt
Bei den mit * versehenen Temperaturangaben wird der Backofen mit der angegebenenTemperatur vorgeheizt
-
Backofen–Funktion (einstellen siehe Seite 24)
Brattabelle
Ober– + Unterhitze Umluft (UL) (UL)
Temp °C Zeit Min. Ebene Temp °C Zeit Min. Ebene 2 Ebenen
Hefeteig (Kuchen, Zopf, Brot und Pizza) ohne Fleischfettfilter
Hefekranz 190* 35 – 40 2 170 25 – 30 2 –––
Bienenstich (Tiefes Kuchenblech) 200* 18 – 20 3 ––– ––– ––– –––
Gugelhopf 180* 50 – 60 2 160 45 – 50 2 –––
Zopf 200 35 – 40 2 190 20 – 25 2 1 + 4
Weggli 200* 30 2 180* 15 – 20 3 2 + 4
Brot je nach Grösse 220 40 – 45 3 190 45 – 50 3 1 + 4
Brötchen 220 18 – 20 3 200* 20 – 25 3 2 + 4
Schinkli im Brotteig vorheizen
backen
220*
180
110 – 120 1
160 90 – 100 2 –––
Frischbackbrötli 250* 5 2 220* 4 – 6 3 2 + 4
Frischbackgipfeli 220* 5 2 220* 3 – 5 3 2 + 4
Pizza (Original Kuchenblech) 200* 15 – 20 2 200* 10 – 15 2 –––
Pizza (Schamottplatte – 20 Min. vorheizen) 275* 9 – 10 1 250* 6 – 9 1 –––
Süsses aus aller Welt ohne Fleischfettfilter
Amerikanischer Bananencake (USA) 180* 70 2 160* 70 – 75 2 –––
Kokoskuchen Itaparica (Brasilien) 180 45 – 50 2 160 40 – 45 2 –––
Linzertorte (Österreich) 180 40 – 45 2 160 40 – 45 2 –––
Sachertorte (Österreich) 180* 65 – 70 2 160 70 – 75 2 –––
Savarin (Frankreich) 180 25 2 ––– ––– ––– –––
Schweizer Spezialitäten ohne Fleischfettfilter
Prättigauer Pitte (Bündnerland) 180 40 – 45 2 160 30 – 35 2 –––
Birnbrot (Ostschweizerisch) 200 45 – 50 2 180 45 – 50 3 –––
Aargauer Rüeblitorte 180* 45 – 50 2 160 40 – 45 2 –––
Glarner Pastete 200* 35 – 40 2 180* 32 – 38 2 –––
Magenbrot 180* 18 – 20 3 160* 13 – 16 3 2 + 4
Zürcher Pfarrhaustorte 220* 35 2 ––– ––– ––– –––
Weihnachtsgebäck ohne Fleischfettfilter
Mailänderli und alle
Butterguetzli
180* 15 – 18 3 160* 10 – 14 3 2 + 4
Guetzli zum Trocknen 160* 15 – 20 3 130* 13 – 17 3 2 + 4
Lebkuchen oder
Honigkuchenteig
175* 15 – 25 3 160* 10 – 14 3 2 + 4
Chräbeli oder Springerli
Guetzli über Nacht auf Blech trocknen lassen
140* 18 – 22 3 130* 18 – 22 3 2 + 4
25


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