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- Die angegebenen Garzeiten und Temperaturen sind Richtwerte
- Empfohlene Garmethoden, Temperaturen, Back- oder Bratzeiten und Einschubhöhen sind fettgedruckt
- Bei den mit * versehenen Temperaturangaben wird der Backofen mit der angegebenenTemperatur vorgeheizt
Back
und
Backofen-Funktion (einstellen siehe Seite 17)
Back−
und
Brattabelle
Ober- + Unterhitze Heissluft (HL) (HL) (HL)
Temp
°C
Zeit
Min.
Ebene
Temp
°C
Zeit
Min.
Ebene
2
Ebenen
3
Ebenen
Hefeteig (Kuchen, Zopf, Brot und Pizza) ohne Feinsiebfilter
Hefekranz 500 g 190* 35 - 40 2 170 30 - 35 2 --- ---
Bienenstich (Tiefes Kuchenblech) 200* 18 - 20 3 200* 18 - 20 3 --- ---
Gugelhopf 180* 50 - 60 2 160 50 - 55 2 --- ---
Zopf 600 - 700 g 200 30 - 35 2 190 30 - 35 2 --- ---
Weggli bis 100 g 200* 20 - 25 2 180* 20 - 25 3 1 + 4 ---
Brot je nach Grösse ca. 500 g 220 45 - 50 2 200 45 - 50 2 --- ---
Brötchen ca. 40 - 60 g 220 18 - 20 3 200 18 - 20 3 1 + 4 ---
Schinkli im Brotteig 180* 110-120 1 --- --- --- --- ---
Frischbackbrötli 230* 5 2 230* 5 3 1 + 4 ---
Frischbackgipfeli 220* 5 2 200* 5 3 1 + 4 ---
Pizza (Original Kuchenblech) 200* 15 - 20 2 200* 15 - 20 2 --- ---
Pizza (Schamottplatte - 20 Min. vorheizen) 250* 11 - 13 1 230* 11 - 13 1 --- ---
Süsses aus aller Welt ohne Feinsiebfilter
Amerikanischer Bananencake (USA) 180* 70 2 160* 70 2 --- ---
Kokoskuchen Itaparica (Brasilien) 180 45 - 50 2 --- --- --- --- ---
Linzertorte (Österreich) 180 40 - 45 2 160 40 - 45 3 --- ---
Sachertorte (Österreich) 180 50 2 160 50 3 --- ---
Savarin (Frankreich) 180 25 2 --- --- --- --- ---
Schweizer Spezialitäten ohne Feinsiebfilter
Prättigauer Pitte (Bündnerland) 180 40 - 45 2 160 35 - 40 2 --- ---
Birnbrot (Ostschweizerisch) 200 45 - 50 2 180 45 - 50 2 1 + 4 ---
Aargauer Rüeblitorte 180* 45 - 50 2 160 50 - 55 2 --- ---
Glarner Pastete 200* 35 - 40 2 180* 35 - 38 2 --- ---
Magenbrot 180* 18 - 20 3 160* 16 - 18 3 --- ---
Zürcher Pfarrhaustorte 200* 35 2 190* 30 - 35 2 --- ---
Weihnachtsgebäck ohne Feinsiebfilter
Mailänderli und alle
Butterguetzli
180* 15 - 18 3 160* 18 - 20 3 2 + 4 1+3+5
Guetzli zum Trocknen 160* 15 - 20 3 140* 15 - 18 3 2 + 4 1+3+5
Lebkuchen oder
Honigkuchenteig
175* 15 - 25 3 175* 15 - 25 3 2 + 4 1+3+5
Chräbeli oder Springerli
Guetzli über Nacht auf Blech trocknen lassen
160* 15 - 20 3 140* 15 - 20 3 2 + 4 1+3+5
33


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