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Speise Temperatur (°C) Dauer (Min.) Einschubebene
Pizza 200 - 220 25 - 35 2
Schweizer Apfelkuchen 200 - 220 30 - 40 1
Stollen 170 - 180 60 - 80 2
Quiche Lorraine 220 - 230 40 - 50 1
Baiser 100 - 120 40 - 50 2
Streuselkuchen 180 - 190 25 - 35 3
Englischer Sandwichkuchen à la Vic-
toria
160 - 170 25 - 35 3
Butterkuchen 180 - 200 20 - 25 2
Hähnchen, ganz 200 - 220 60 - 70 2
Hähnchenhälfte 190 - 210 50 - 60 3
Schweineschnitzel 190 - 210 30 - 35 3
BACKEN MIT OBER-/UNTERHITZE
Speise Tempera-
tur (°C) Dauer (Min.) Einschub-
ebene Zubehör
Brot und Pizza
Rosinenbrötchen 190 20 - 30 2 Backblech oder Brat- und Fett-
pfanne
Pizza, gefroren, 350 g 190 30 - 40 2 Kombirost
Kuchen auf dem Backblech
Biskuitrolle 180 20 - 30 2 Backblech oder Brat- und Fett-
pfanne
Brownie 180 25 - 35 2 Backblech oder Brat- und Fett-
pfanne
Kuchen in Form
Soufflé 200 30 - 40 2 Sechs Keramikförmchen auf Kom-
birost
Biskuitboden 180 20 - 30 2 Biskuitform auf Kombirost
Biskuit 150 30 - 40 2 Kuchenform auf Kombirost
Fisch
Fisch in Beuteln, 300 g 180 20 - 30 2 Backblech oder Brat- und Fett-
pfanne
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