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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 10)
Brattabelle
Temp. in °C Zeit in Min. Ebene
Hefeteig (Kuchen, Zopf, Brot und Pizza)
Hefekranz 500 g 190* 35 - 40 2
Bienenstich (Tiefes Kuchenblech) 200* 18 - 20 3
Gugelhopf 180* 50 - 60 2
Zopf 600 - 700 g 200 30 - 35 2
Weggli bis 100 g 200* 20 - 25 2
Brot je nach Grösse ca. 500 g 220 45 - 50 2
Brötchen 40 - 60 g 220 18 - 20 3
Schinkli im Brotteig 180* 110 - 120 1
Frischbackbrötli 230* 5 2
Frischbackgipfeli 220* 5 2
Pizza (Original Kuchenblech) 200* 15 - 20 2
Pizza (Schamottplatte - 20 Min. vorheizen) 250* 11 - 13 1
Süsses aus aller Welt
Amerikanischer Bananencake (USA) 180* 70 2
Kokoskuchen Itaparica (Brasilien) 180 45 - 50 2
Linzertorte (Österreich) 180 40 - 45 2
Sachertorte (Österreich) 180 50 2
Savarin (Frankreich) 180 25 2
Schweizer Spezialitäten
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 200* 35 2
Weihnachtsgebäck
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 160* 15 - 20 3
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