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Speise
Blechtyp und Ein-
schubebene
Vorheizzeit
(Min.)
Temperatur (°C)
Garzeit/Back-
zeit (Min.)
Biskuit (600 g) Emailliertes Blech auf
Ebene 3
10 160 - 170 25 - 35
Butterkuchen (600
g)
Emailliertes Blech auf
Ebene 2
10 180 - 200 20 - 25
1) Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 7 Minuten im Backofen.
2) Lassen Sie den Kuchen nach dem Ausschalten des Geräts noch 10 Minuten im Backofen.
3) Stellen Sie eine Vorheiztemperatur von 250 °C ein.
Umluft
Gargut
Blechtyp und
Einschubebene
Vorheizzeit (Mi-
nuten)
Temperatur (°C)
Garzeit/Backzeit
(Minuten)
Feingebäck (250 g) Emailliertes Blech
auf Ebene 3
10 140 - 150 20 - 30
Feingebäck (250 +
250 g)
Emailliertes Blech
auf Ebene 1 und 3
10 140 - 150 25 - 30
Feingebäck (250 +
250 + 250 g)
Emailliertes Blech
auf Ebene 1, 2 und
3
10 150 - 160 30 - 40
Flacher Kuchen
(500 g)
Emailliertes Blech
auf Ebene 2
10 150 - 160 30 - 35
Flacher Kuchen
(500 + 500 g)
Emailliertes Blech
auf Ebene 1 und 3
10 150 - 160 35 - 45
Flacher Kuchen
(500 + 500 + 500
g)
Emailliertes Blech
auf Ebene 1, 2 und
4
1)
10 155 - 165 40 - 50
Hefekuchen mit Äp-
feln (2000 g)
Emailliertes Blech
auf Ebene 3
- 170 - 180 40 - 50
Apfelkuchen (1200
+ 1200 g)
2 runde Alumini-
umbleche (Durch-
messer: 20 cm) auf
Ebene 2
- 165 - 175 50 - 60
Törtchen (500 g) Emailliertes Blech
auf Ebene 2
10 150 - 160 20 - 30
Törtchen (500 +
500 g)
Emailliertes Blech
auf Ebene 1 und 3
10 150 - 160 30 - 40
Törtchen (500 +
500 + 500 g)
Emailliertes Blech
auf Ebene 1, 2 und
4
1)
10 150 - 160 35 - 45
Biskuit, ohne Butter
(350 g)
1 rundes Alumini-
umblech (Durch-
messer: 26 cm) auf
Ebene 1
10 150 - 160 20 - 30
14
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