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Backware Einschubebene Temperatur in °C Zeit in Min.
Tortenboden - Mürbeteig 2
190 - 210
1)
10 - 25
Tortenboden - Rührteig 2 170 - 190 20 - 25
Apple pie (2 Formen, Ø
20 cm, diagonal versetzt)
1 - 2 180 60 - 90
Pikante Torte (z.B.
Quiche Lorraine)
1 180 - 220 35 - 60
Käsekuchen 1 - 2 160 - 180 60 - 90
1) Backofen vorheizen
Kuchen/Gebäck/Brot auf Backblechen
Backware Einschubebene Temperatur in °C Zeit in Min.
Hefezopf/Hefekranz 2 170 - 190 40 - 50
Christstollen 2
160 - 180
1)
50 - 70
Brot (Roggenbrot):
1. Erster Teil des Back-
vorgangs.
2. Zweiter Teil des
Backvorgangs.
1 - 2
1.
230
1)
2.
160 - 180
1)
1. 20
2. 30 - 60
Windbeutel/Eclairs 3
190 - 210
1)
20 - 35
Biskuitrolle 3
180 - 200
1)
10 - 20
Streuselkuchen (trocken) 3 160 - 180 20 - 40
Mandel-/Zuckerkuchen 3
190 - 210
1)
20 - 30
Obstkuchen (mit Hefeteig/
Rührteig)
2)
3 170 35 - 55
Obstkuchen mit Mürbe-
teig
3 170 - 190 40 - 60
Hefekuchen mit empfindli-
chen Belägen (z.B.
Quark, Sahne, Pudding)
3
160 - 180
1)
40 - 80
Pizza (mit viel Belag)
2)
1 - 2
190 - 210
1)
30 - 50
Pizza (dünner Boden) 1 - 2
220 - 250
1)
15 - 25
Ungesäuertes Brot 1 230 - 250 10 - 15
Wähen (CH) 1 210 - 230 35 - 50
1) Backofen vorheizen
2) Tiefes Blech benutzen
Plätzchen
17
17


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