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GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschubebe-
ne
Tempe-
ratur
[°C]
Apfelkuchen 2 170 2 (links und
rechts)
160 80-100 2 Kuchenformen
(20 cm) auf dem
Kombirost
1)
Strudel/Stollen 3 175 2 150 60-80 Backblech
Marmeladenku-
chen
2 170 2 (links und
rechts)
165 30-40 Kuchenform (26
cm)
Biskuit 2 170 2 160 50-60 Kuchenform (26
cm)
Stollen/üppiger
Früchtekuchen
2 160 2 150 90-120 Kuchenform (20
cm)
1)
Rosinenkuchen 1 175 2 160 50-60
Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 140-150 20-30 Backblech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140-150 25-35 Backblech
Kleine Kuchen –
drei Ebenen
- - 1, 3 und 5 140-150 30-45 Backblech
Plätzchen/Fein-
gebäck – eine
Ebene
3 140 3 140-150 30-35 Backblech
Plätzchen/Fein-
gebäck – zwei
Ebenen
- - 2 und 4 140-150 35-40 Backblech
Plätzchen/Fein-
gebäck – drei
Ebenen
- - 1, 3 und 5 140-150 35-45 Backblech
Baisers – eine
Ebene
3 120 3 120 80-100 Backblech
Baisers – zwei
Ebenen
- - 2 und 4 120 80-100
Backblech
1)
Rosinenbrötchen 3 190 3 190 12-20
Backblech
1)
Eclairs – eine
Ebene
3 190 3 170 25-35 Backblech
Eclairs – zwei
Ebenen
- - 2 und 4 170 35-45 Backblech
31
31


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