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DE 20
Quiches
(Gemüsetorte,
Quiche Lorraine)
Ja 2 180 - 200 35 - 45 Kuchenform auf Rost
Ja 1 - 3 180 - 190 45 - 60
Ebene 3: Kuchenform
auf Rost
Ebene 1: Kuchenform
auf Rost
Vol-au-vents /
Blätterteig
Ja 2 190 - 200 20 - 30 Fettpfanne / Backblech
Ja 1 - 3 180 - 190 20 - 40
Ebene 3: Form auf Rost
Ebene 1: Fettpfanne /
Backblech
Lasagne / Kuchen
- 2 190 - 200 40 - 65
Fettpfanne oder Form
auf Rost
Nudelauauf /
Cannelloni
- 2 190 - 200 25 - 45
Fettpfanne oder Form
auf Rost
Lamm, Kalb, Rind,
Schwein 1kg
- 2 190 - 200 70 - 100
Fettpfanne oder Form
auf Rost
Lammkeule /
Schweinshaxe
- 2 200 - 230 60 - 90
Fettpfanne oder Form
auf Rost (Gargut bei
Bedarf nach zwei Dritteln
der Garzeit wenden)
Hähnchen /
Kaninchen / Ente
1kg
- 2 210 - 230 50 - 100
Fettpfanne oder Form
auf Rost
Truthahn / Gans
3kg
- 1 / 2 170 - 200 90 - 150
Fettpfanne oder Form
auf Rost
Schweinebraten
mit Schwarte
2 kg
- 2 170 140 - 180 Ebene 2: Fettpfanne
Fisch gebacken /
in Folie (Filet,
ganz)
Ja 2 180 - 200 40 - 60
Fettpfanne oder Form
auf Rost
Gefülltes Gemüse
(Tomaten,
Zucchini,
Auberginen)
Ja 2 170 - 190 30 - 60 Form auf Rost
Toast
- 4
3
(hoch)
2 - 5 Rost
Fischlets,
-stücke
- 4
2
(mittel)
20 - 35
Ebene 4: Rost (Gargut
nach halber Garzeit
wenden)
Ebene 3: Fettpfanne mit
Wasser
Bratwurst /
Fleischspieße /
Rippchen /
Hamburger
- 4
2-3
(mittel
- hoch)
15 - 40
Ebene 4: Rost (Gargut
nach halber Garzeit
wenden)
Ebene 3: Fettpfanne mit
Wasser
Brathähnchen
1-1,3kg
- 2
2
(mittel)
50 - 65
Ebene 2: Rost (Gargut
nach zwei Dritteln der
Garzeit wenden)
Ebene 1: Fettpfanne mit
Wasser
GEBRAUCH DES BACKOFENS
20


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