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Lebensmittel Menge (g) Tempera-
tur (°C) Zeit (Min.) Einschub-
ebene Zubehör
Rumänischer
Biskuit1)
600 + 600 155–165 40–50 2 2 leichte Ble-
che (Länge:
25 cm) auf
derselben
Einschubebe-
ne
Rumänischer
Biskuit, traditio-
nell
600 + 600 150–160 30–40 2 2 leichte Ble-
che (Länge:
25 cm) auf
derselben
Einschubebe-
ne
Hefebrötchen1) 800 190 15 3 Backblech
Biskuitrolle1) 500 150–160 15–20 3 Backblech
Baiser 400 110–120 30–40 2 Backblech
Streuselkuchen 1500 160–170 25–35 3 Backblech
Biskuit1) 600 150–160 25–35 2 Backblech
1) Backofen 10 Minuten vorheizen.
2) Lassen Sie den Kuchen nach dem Ausschalten des Geräts 7 Minuten im Backofen stehen.
3) Temperatur auf 250 °C einstellen und Backofen 10 Minuten vorheizen.
FEUCHTE HEISSLUFT
Gargut Tempera-
tur (°C) Dauer (Min.) Ebene Zubehör
Brot und Pizza
Rosinenbrötchen 190 25 - 30 2 Backblech oder Brat- und Fettpfanne
Brot/Brötchen 200 40 - 45 2 Backblech oder Brat- und Fettpfanne
Pizza, gefroren, 350 g 190 25 - 35 2 Kombirost
Kuchen auf dem Backblech
Biskuitrolle 180 20 - 30 2 Backblech oder Brat- und Fettpfanne
Brownie 180 35 - 45 2 Backblech oder Brat- und Fettpfanne
Kuchen in Form
Soufflé 210 35 - 45 2 Sechs Keramikförmchen auf Kombi-
rost
Biskuitboden 180 25 - 35 2 Biskuitform auf Kombirost
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