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Speise
Blechtyp und Einschub-
ebene
Vorheizzeit
(Min.)
Temperatur (°C)
Garzeit/Backzeit
(Min.)
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)
Quiche Lorraine
(1000 g)
1 rundes Blech (Durch-
messer: 26 cm) auf Ebene
1
10 - 15 220 - 230 40 - 50
Bauernbrot (750 +
750 g)
2 runde Aluminiumbleche
(Durchmesser: 20 cm) auf
Ebene 1
18
3)
180 - 200 60 - 70
Rumänischer Bis-
kuitkuchen (600 +
600 g)
2 runde Aluminiumbleche
(Durchmesser: 25 cm) auf
Ebene 2
10 160 - 170 40 - 50
Rumänischer Bis-
kuitkuchen - traditio-
nelle Art (600 + 600
g)
2 runde Aluminiumbleche
(Durchmesser: 20 cm) auf
Ebene 2
- 160 - 170 30 - 40
Hefebrötchen (800
g)
Emailliertes Blech auf Ebe-
ne 2
10 - 15 200 - 210 10 - 15
Biskuitrolle (500 g) Emailliertes Blech auf Ebe-
ne 1
10 150 - 170 15 - 20
Baiser (400 g) Emailliertes Blech auf Ebe-
ne 2
- 100 - 120 40 - 50
Streuselkuchen
(1500 g)
Emailliertes Blech auf Ebe-
ne 3
10 - 15 180 - 190 25 - 35
Biskuit (600 g) Emailliertes Blech auf Ebe-
ne 3
10 160 - 170 25 - 35
Butterkuchen (600
g)
Emailliertes Blech auf Ebe-
ne 2
10 180 - 200 20 - 25
1) Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 7 Minuten im Backofen.
2) Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 10 Minuten im Backofen.
3) Stellen Sie eine Vorheiztemperatur von 250 °C ein.
Umluft
Gargut
Blechtyp und Ein-
schubebene
Vorheizzeit (Minu-
ten)
Temperatur (°C)
Garzeit/Backzeit
(Minuten)
Feingebäck (250 g) Emailliertes Blech
auf Ebene 3
10 140 - 150 20 - 30
12
12


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