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DE110
Erprobte Rezepte (in Übereinstimmung mit den Richtlinien IEC 50304/60350:2009-03 und
DIN 3360-12:07:07)
Rezept Betrieb-
sart
Vorhei-
zen
Einschube-
bene (von
unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Anmerkungen
IEC 60350:2009-03 § 8.4.1
Mürbeteigkekse
Ja 3 170 15-25 Fettpfanne / Backblech
Ja 1-4 160 25-35
Ebene 4: Backblech
(Einschubebenen nach
halber Garzeit vertauschen)
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.4.2
Kleingebäck
Ja 3 170 20-30 Fettpfanne / Backblech
Ja 1-4 160 25-35
Ebene 4: Backblech
(Einschubebenen nach
halber Garzeit vertauschen)
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.5.1
Fettfreier Biskuitkuchen Ja 2 170 30-40 Kuchenform auf Rost
IEC 60350:2009-03 § 8.5.2
Zwei Apfelkuchen
Ja 2/3 185 55-75 Kuchenform auf Rost
Ja 1-4 175 75-95
Ebene 4: Kuchenform auf
Rost (vertauschen Sie die
Ebenen nach der Hälfte der
Garzeit)
Ebene 1: Kuchenform auf
Rost
IEC 60350:2009-03 § 9.1.1
Röstbrot** - 5
3
(hoch)
3-6 Rost
IEC 60350:2009-03 § 9.2.1
Hamburger** - 5
3
(hoch)
18-30
Ebene 5: Rost (Gargut nach
halber Garzeit wenden)
Ebene 4: Fettpfanne mit
Wasser
DIN 3360-12:07 § 6.5.2.3
Apfelkuchen,
Blechkuchen
Ja 3 180 30-40 Fettpfanne / Backblech
Ja 1-4 160 50-60
Ebene 4: Backblech
(Einschubebenen nach
halber Garzeit vertauschen)
Ebene 1: Fettpfanne
DIN 3360-12:07 § 6.6
Schweinebraten - 3 190 150-170
Ebene 3: Rost
Ebene 2: Fettpfanne mit
Wasser (bei Bedarf wieder
auffüllen)
DIN 3360-12:07 Anhang C
Flacher Kuchen
Ja 3 170 35-45 Fettpfanne / Backblech
Ja 1-4 160 40-50
Ebene 4: Backblech
(Einschubebenen nach
halber Garzeit vertauschen)
Ebene 1: Fettpfanne
19


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