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DE35
GARTABELLE
Rezept Betriebsart Vor-
heizen
Einschubebene
(von unten)
Temp.
(°C)
Zeit
(min)
Zubehör
Hefekuchen Ja 2 160-180 35-55 Rost + Kuchenform
Plätzchen, Törtchen Ja 3 170-180 15-40 Kuchenblech
Beignets Ja 3 180 30-40 Kuchenblech
Blätterteigtörtchen, Salziges
Blätterteiggebäck
Ja 3 180-200 20-30 Kuchenblech
Baiser Ja 3 90 120-130 Kuchenblech
Lamm, Kalb, Rind, Schwein Ja 2 190-200 90-110 Fettpfanne oder Rost + Auflaufform
Hähnchen, Kaninchen, Ente Ja 2 190-200 65-85 Fettpfanne oder Rost + Auflaufform
Puter, Gans Ja 2 190-200 140-180 Fettpfanne oder Rost + Auflaufform
Fisch gebacken / in Folie (Filet, ganz) Ja 2 180-200 50-60 Fettpfanne oder Rost + Auflaufform
Lasagne, überbackene Pasta, Cannelloni,
Aufläufe
Ja 2 190-200 45-55 Rost + Auflaufform
Brot, Fladenbrot Ja 2 190-230 15-50 Fettpfanne oder Backblech
Pizza Ja 2 230-250 7-20 Fettpfanne oder Backblech
Röstbrot Ja 4 200 2-5 Rost
Gratiniertes Gemüse Ja 3 200 15-20 Rost + Auflaufform
Fischfilets, -stücke gegrillt Ja 3 200 30-40 Rost + Auflaufform
Bratwurst, Fleischspieße, Rippchen,
Hamburger
Ja 4 200 30-50
Rost + Fettpfanne mit Wasser auf
der 1. Einschubebene, nach halber
Garzeit wenden
Gefüllter Kuchen (Käsekuchen, Strudel,
Obstkuchen)
Ja 1 180-200 50-60 Fettpfanne oder Rost + Auflaufform
Salzige Kuchen (Gemüsetorte, Quiche) Ja 1 180-200 35-55 Rost + Kuchenform
Gefülltes Gemüse (Tomaten, Paprika,
Zucchini, Auberginen)
Ja 2 180-200 40-60 Rost + Auflaufform
Salzige Kuchen (Gemüsetorte, Quiche) Ja 1 & 3 180-190 45-55
Rost + Grillpfanne, Einschubebenen
nach halber Garzeit vertauschen
Pizza, Fladenbrot Ja 1 & 3 230-250 12-30
Kuchenblech + Fettpfanne,
Einschubebenen nach halber
Garzeit vertauschen
Brathähnchen - 2 200 55-65
Rost + Fettpfanne mit Wasser auf
der 1. Einschubebene
Ofenkartoffeln - 3 200 45-55 Abtropfschale
Roastbeef englisch - 3 200 30-40
Rost + Fettpfanne mit Wasser auf
der 1. Einschubebene
Lammkeule, Schweinshaxe - 3 200 55-70 Rost + Fettpfanne
Plätzchen, Törtchen - 1 & 3 160-170 20-40
Ebene 3: Kuchenblech
Ebene 1: Fettpfanne
8


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