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Tabelle Erprobte Rezepte (in Konformität mit den Richtlinien IEC 50304/60350:2009-03 und
DIN 3360-12:07:07)
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Hinweise
IEC 60350:2009-03 § 8.4.1
Mürbteigkekse
(Shortbread)
Ja 3 170 15-25
Fettpfanne / Kuchen-
blech
Ja 1-4 160 25-35
Ebene 4: Kuchenblech
(Einschubebenen
nach halber Garzeit
vertauschen)
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.4.2
Kleingebäck (Small
cakes)
Ja 3 170 20-30
Fettpfanne / Kuchen-
blech
Ja 1-4 160 20-30
Ebene 4: Kuchenblech
(Einschubebenen
nach halber Garzeit
vertauschen)
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.5.1
Fettfreier Biskuit
(Fatless sponge
cake)
Ja 2 170 30-40 Kuchenform auf Rost
IEC 60350:2009-03 § 8.5.2
Zwei Apfelkuchen
(Two apple pies)
Ja 2/3 185 55-75 Kuchenform auf Rost
Ja 1-4 175 75-95
Ebene 4: Kuchenform
auf Rost (Einschube-
benen nach halber
Garzeit vertauschen)
Ebene 1: Kuchenform
auf Rost
IEC 60350:2009-03 § 9.1.1
Toast** - 5 3 (Oben) 3-6 Rost
IEC 60350:2009-03 § 9.2.1
Hamburger
(Burgers)**
- 5 3 (Oben) 20-30
Ebene 5: Rost (Gargut
nach halber Garzeit
wenden)
- 5 3 (Oben) 20-30
Ebene 4: Fettpfanne
mit Wasser
DIN 3360-12:07 § 6.5.2.3
Gedeckter apfelku-
chen (Apple cake,
yeast tray cake)
Ja 3 180 30-40
Fettpfanne / Kuchen-
blech
Ja 1-4 160 50-60
Ebene 4: Kuchenblech
(Einschubebenen
nach halber Garzeit
vertauschen)
Ebene 1: Fettpfanne
DIN 3360-12:07 § 6.6
Schweinebraten
(Roast Pork)
- 2 170 110-150 Ebene 2: Fettpfanne
21


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