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Back- und Brattabelle
MENGE
g.
GERICHT
Tempe-
ratur °C
GEBÄCK
Rührteig 2 180 45 ~ 60
Hefeteig 1 180 20 ~ 35
Mürbeteig,
Tortenboden 2 180 20 ~ 30
Quarktorte 1 175 60 ~ 80
Apfeltorte 1 180 40 ~ 60
Strudel 2 175 60 ~ 80
Mürbeteigkuchen 2 180 45 ~ 60
Kleinegebäck 2 180 15 ~ 25
Kekse 2 180 10 ~ 20
Baisers 2 100 90 ~ 120
BROT und PIZZA
1000 Weißbrot 1 200 45 ~ 60 1 Wecken
500 Roggenbrot 1 200 30 ~ 45 Kastenform
500 Brötchen 2 200 20 ~ 35 8 Stück
250 Pizza 1 220 20 ~ 35 auf dem Blech
AUFLÄUFE
Nudelauflauf 2 200 40 ~ 50
Gemüseauflauf 2 200 45 ~ 60
Quiches 2 200 35 ~ 45
Lasagne 2 200 45 ~ 60
FLEISCH
1000 Rinderbraten 2 200 50 ~ 70 auf dem Rost
1200 Schweinebraten 2 200 100 ~ 130 auf dem Rost
1000 Kalbsbraten 2 200 90 ~ 120 auf dem Rost
1500 Roastbeef 2 220 50 ~ 70 auf dem Rost
1200 Lamm 2 200 110 ~ 130 Keule
1000 Huhn 2 200 60 ~ 80 im Ganzen
4000 Truthahn 2 200 210 ~ 240 im Ganzen
1500 Ente 2 175 120 ~ 150 im Ganzen
3000 Gans 2 175 150 ~ 200 im Gazen
1200 Hase 2 200 60 ~ 80 Stücke
FISCH
1000 im Ganzen 2 200 140 ~ 60 2 Stück
800 Filets 2 200 30 ~ 40 4 Filets
in Minuten
Kochzeit
Leiste
Ober-/Unterhitze
NOTEN
4
3
2
1
- Die angegebenen Kochzeiten verstehen sich ohne Vorheizen. Es wird empfohlen, besonders
bei Süßspeisen, Pizza und Brot, 10 Minuten vorzuheizen.
- Alle Kochvorgänge haben bei geschlossener Backofentür zu erfolgen.
9


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