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Gargut Menge (g) Temperatur
(°C) Dauer (Min.) Ebene Zubehör
Schweinebraten 800 170 - 180 45 - 50 2 Kombirost
1 Backblech
Gefüllter Hefe-
kuchen
1200 150 - 160 20 - 30 2 Backblech
Pizza 1000
+ 1000
200 - 210 30 - 40 1 + 3 Backblech
Pizza 1000 190 - 200 25 - 35 2 Backblech
Käsekuchen 2600 160 - 170 40 - 50 1 Backblech
Schweizer Apfel-
kuchen 3)
1900 180 - 200 30 - 40 2 Backblech
Stollen 1) 2400 150 - 160 35 - 40 2) 2 Backblech
Quiche Lor-
raine 3)
1000 190 - 210 30 - 40 1 1 rundes
Blech (Durch-
messer: 26
cm)
Bauernbrot 4) 750 + 750 160 - 170 40 - 50 1 Backblech
Rumänischer
Biskuit 3)
600 + 600 155 - 165 40 - 50 2 2 Alumini-
umbleche
(Länge: 25
cm) auf der-
selben Ein-
schubebene
Rumänischer
Biskuitkuchen
auf traditionelle
Art
600 + 600 150 - 160 30 - 40 2 2 Alumini-
umbleche
(Länge: 25
cm) auf der-
selben Ein-
schubebene
Hefebrötchen 1) 800 190 15 3 Backblech
Hefebrötchen 5) 800 + 800 190 15 1 + 3 Backblech
Biskuitrolle 1) 500 150 - 160 15 - 20 3 Backblech
Baiser 400 110 - 120 30 - 40 2 Backblech
Baiser 400 + 400 110 - 120 45 - 55 1 + 3 Backblech
Streuselkuchen 1500 160 - 170 25 - 35 3 Backblech
Biskuit 1) 600 150 - 160 25 - 35 2 Backblech
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