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GERICHT
Ober- und Un-
terhitze
Heißluft Umluft
Garzeit
[Min.]
Hinweise
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schub-
ebene
Tem-
peratur
[°C]
Ein-
schub-
ebene
Tem-
peratur
[°C]
Mürbeteig 2 170 2 (1
und 3)
160 2 (1
und 3)
160 24-34 Kuchenform
Buttermilch-
Käsekuchen
1 170 2 160 2 165 60-80 Kuchenform, 26 cm
Apfelkuchen 1 170 2 links
+
rechts
160 2 links
+
rechts
160 100-120 2 Kuchenformen, 20 cm,
auf dem Rost
Strudel 2 175 2 150 2 150 60-80 Backblech
Marmeladen-
kuchen
2 170 2 160 2 links
+
rechts
160 30-40 Kuchenform, 26 cm
Obstkuchen 2 170 2 155 2 155 60-70 Kuchenform, 26 cm
Biskuitkuchen
(Biskuit ohne
Butter)
2 170 2 160 2 160 35-45 Kuchenform, 26 cm
Stollen/Obst-
kuchen mit ho-
hem Fettgehalt
2 170 2 160 2 160 50-60 Kuchenform, 20 cm
Pflaumenku-
chen
2 170 2 160 2 165 50-60
Brotform
1)
Kleingebäck 3 170 3 (1
und 3)
160 3 (1
und 3)
165 20-30 Backblech
Kekse 3 150 3 150 3 (1
und 3)
140 20-30
Backblech
1)
Baiser 3 100 3 100 3 115 90-120 Backblech
Hefekleinge-
bäck
3 190 3 180 3 180 15-20
Backblech
1)
Brandteig 3 190 3 180 3 (1
und 3)
180 25-35
Backblech
1)
Törtchen 3 180 2 170 2 170 45-70 Kuchenform, 20 cm
Englischer
Biskuitkuchen
á la Victoria
1 oder
2
180 2 170 2 170 40-55 Links + rechts, Kuchen-
form, 20 cm
1) 10 Minuten vorheizen.
39
39


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