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chen Rezepte und Mengen heraus, wenn Sie das Gerät
benutzen.
Ober-/Unterhitze
Speise
Blechtyp und Einschub-
ebene
Vorheizzeit
(Min.)
Temperatur (°C)
Garzeit/Backzeit
(Min.)
Feingebäck (250 g) Emailliertes Blech auf Ebe-
ne 3
- 150 25 - 30
Flacher Kuchen
(1000 g)
Emailliertes Blech auf Ebe-
ne 2
10 160 - 170 30 - 35
Hefekuchen mit Äp-
feln (2000 g)
Emailliertes Blech auf Ebe-
ne 3
- 170 - 190 40 - 50
Apfelkuchen
(1200+1200 g)
2 runde Aluminiumbleche
(Durchmesser: 20 cm) auf
Ebene 1
15 180 - 200 50 - 60
Törtchen (500 g) Emailliertes Blech auf Ebe-
ne 2
10 160 - 180 25 - 30
Biskuit, ohne Butter
(350 g)
1 rundes Aluminiumblech
(Durchmesser: 26 cm) auf
Ebene 1
10 160 - 170 25 - 30
Blechkuchen in der
Fettpfanne (1500 g)
Emailliertes Blech auf Ebe-
ne 2
- 160 - 170
45 - 55
1)
Hähnchen, ganz
(1350 g)
Rost auf Ebene 2, Back-
blech auf Ebene 1
- 200 - 220 60 - 70
Geflügelhälften
(1300 g)
Rost auf Ebene 3, Back-
blech auf Ebene 1
- 190 - 210 30 - 35
Schweineschnitzel
(600 g)
Rost auf Ebene 3, Back-
blech auf Ebene 1
- 190 - 210 30 - 35
Gefüllte Torte (800
g)
Emailliertes Blech auf Ebe-
ne 2
20 230 - 250 10 - 15
Gefüllter Hefeku-
chen (1200 g)
Emailliertes Blech auf Ebe-
ne 2
10 - 15 170 - 180 25 - 35
Pizza (1000 g) Emailliertes Blech auf Ebe-
ne 2
10 - 15 200 - 220 30 - 40
Käsekuchen (2600
g)
Emailliertes Blech auf Ebe-
ne 2
- 170 - 190 60 - 70
Schweizer Apfelku-
chen (1900 g)
Emailliertes Blech auf Ebe-
ne 1
10 - 15 200 - 220 30 - 40
Stollen (2400 g) Emailliertes Blech auf Ebe-
ne 2
10 - 15 170 - 180
55 - 65
2)
11
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