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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
Ober– + Unterhitze (einstellen siehe Seite 9)
Temp. in °C Zeit in Min. Ebene
Hefeteig (Kuchen, Zopf, Brot und Pizza) ohne Fleischfettfilter
Hefekranz 190* 35 – 40 2
Bienenstich (Tiefes Kuchenblech) 200* 30 3
Gugelhopf 180* 50 – 60 2
Zopf 200 35 – 40 2
Weggli 200* 18 – 20 2
Brot je nach Grösse 220 40 – 45 3
Brötchen 220 18 – 20 3
Schinkli im Brotteig vorheizen
backen
220*
180 110 – 120 1
Frischbackbrötli 250* 5 2
Frischbackgipfeli 220* 5 2
Pizza (Original Kuchenblech) 200* 15 – 20 2
Pizza (Schamottplatte – 20 Min. vorheizen) 275* 9 – 10 1
Süsses aus aller Welt ohne Fleischfettfilter
Amerikanischer Bananencake (USA) 180* 70 2
Kokoskuchen Itaparica (Brasilien) 180 45 – 50 2
Linzertorte (Österreich) 180 40 – 45 2
Sachertorte (Österreich) 180* 65 – 70 2
Savarin (Frankreich) 180 25 2
Schweizer Spezialitäten ohne Fleischfettfilter
Prättigauer Pitte (Bündnerland) 180 40 – 45 2
Birnbrot (Ostschweizerisch) 200 45 – 50 2
Aargauer Rüeblitorte 180* 45 – 50 2
Glarner Pastete 200* 35 – 40 2
Magenbrot 180* 18 – 20 3
Zürcher Pfarrhaustorte 220* 35 2
Weihnachtsgebäck ohne Fleischfettfilter
Mailänderli und alle
Butterguetzli
180* 15 – 18 3
Guetzli zum Trocknen 160* 15 – 20 3
Lebkuchen oder
Honigkuchenteig
175* 15 – 25 3
Guetzli über Nacht auf Blech oder Backpapier trocknen lassen
Chräbeli oder Springerli 140* 18 – 22 3
22


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