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Gargut
Blechtyp und
Einschubebene
Vorheizzeit (Mi-
nuten)
Temperatur (°C)
Garzeit/Backzeit
(Minuten)
Baiser (400 + 400
g)
Emailliertes Blech
auf Ebene 1 und 3
- 110 - 120 45 - 55
Baiser (400 + 400
+ 400 g)
Emailliertes Blech
auf Ebene 1, 2 und
4
1)
- 115 - 125 55 - 65
Streuselkuchen
(1500 g)
Emailliertes Blech
auf Ebene 3
- 160 - 170 25 - 35
Biskuit (600 g) Emailliertes Blech
auf Ebene 2
10 150 - 160 25 - 35
Butterkuchen (600
+ 600 g)
Emailliertes Blech
auf Ebene 1 und 3
10 160 - 170 25 - 35
1) Wenn der Kuchen auf Einschubebene 4 fertig ist, herausnehmen, den Kuchen von Ebene 1 dort hinstellen
und nochmals 10 Minuten backen.
2) Lassen Sie den Kuchen nach dem Abschalten noch 7 Minuten im Backofen.
3) Stellen Sie eine Vorheiztemperatur von 250 °C ein.
Bio-Garen
Speise
Blechtyp und Ein-
schubebene
Vorheizzeit (Minu-
ten)
Temperatur
(°C)
Garzeit/Backzeit
(Minuten)
Feingebäck
(250 g)
Emailliertes Blech auf
Ebene 2
20
1)
150 - 160 20 - 25
Flacher Kuchen
(500 g)
Emailliertes Blech auf
Ebene 2
20
1)
160 - 170 35 - 40
Pizza (1000 g) Emailliertes Blech auf
Ebene 2
20
1)
200 - 210 30 - 40
Biskuitrolle (500
g)
Emailliertes Blech auf
Ebene 2
20
1)
160 - 170 20 - 30
Baiser (400 g) Emailliertes Blech auf
Ebene 2
10
1)
110 - 120 50 - 60
Biskuit (600 g) Emailliertes Blech auf
Ebene 2
20
1)
160 - 170 25 - 30
Butterkuchen
(600 g)
Emailliertes Blech auf
Ebene 2
20
1)
160 - 170 25 - 30
Hähnchen, ganz
(1200 g)
Rost auf Ebene 2
2)
- 220 - 230 45 - 55
1) Temperaturwahlknopf auf 250 °C stellen.
2) Schieben Sie das Backblech in die erste Einschubebene unter den Rost.
Für optimale Ergebnisse beim Backen von
Pizza, stellen Sie den Backofen-Einstell-
knopf und den Temperaturwahlknopf auf die
Pizzastufe.
16
www.zanussi.com
16


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