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Gargut Menge (g) Temperatur (°C) Dauer (Min.) Ebene Zubehör
Hähnchen, ganz 1350 200–220 60–70 2 Kombirost
1 Backblech
Hähnchen, hal-
biert
1300 190–210 35 + 30 3 Kombirost
1 Backblech
Schweinebraten 600 190–210 30–35 3 Kombirost
1 Backblech
Flanbrot 3) 800 230–250 10–15 2 Backblech
Hefekuchen, ge-
füllt 4)
1200 170–180 25–35 2 Backblech
Pizza 1000 200–220 25–35 2 Backblech
Käsekuchen 2600 170–190 60–70 2 Backblech
Schweizer Apfel-
kuchen 4)
1900 200–220 30–40 1 Backblech
Weihnachtsstol-
len 4)
2400 170–180 55–65 5) 2 Backblech
Quiche Lor-
raine 4)
1000 220–230 40–50 1 1 rundes Blech
(Durchmesser:
26 cm)
Bauernbrot 6) 750 + 750 180–200 60–70 1 2 leichte Bleche
(Länge: 20 cm)
Rumänischer
Biskuit 1)
600 + 600 160–170 40–50 2 2 leichte Bleche
(Länge: 25 cm)
auf derselben
Einschubebene
Rumänischer
Biskuit, traditio-
nell
600 + 600 160–170 30–40 2 2 leichte Bleche
(Länge: 25 cm)
auf derselben
Einschubebene
Hefebrötchen 4) 800 200–210 10–15 2 Backblech
Biskuitrolle 1) 500 150–170 15–20 1 Backblech
Baiser 400 100–120 40–50 2 Backblech
Streuselku-
chen 4)
1500 180–190 25–35 3 Backblech
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