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Heißluft
Backen auf einer Einschubebene
Backen in Formen
Backware Einschubebene Temperatur in °C Zeit in Min.
Gugelhupf oder Brioche 2 150 - 160 50 - 70
Sandkuchen/Früchteku-
chen
1 - 2 140 - 160 50 - 90
Fatless sponge cake 3
150 - 160
1)
25 - 40
Tortenboden - Mürbeteig 2
170-180
1)
10 - 25
Tortenboden - Rührteig 2 150 - 170 20 - 25
Apple pie (2 Formen, Ø
20 cm, diagonal versetzt)
2- 3 160 60 - 90
1) Backofen vorheizen
Kuchen/Gebäck/Brot auf Backblechen
Backware Einschubebene Temperatur in °C Zeit in Min.
Streuselkuchen (trocken) 3 150 - 160 20 - 40
Obstkuchen (auf Hefe-
teig/Rührteig)
1)
3 150 35 - 55
Obstkuchen mit Mürbe-
teig
3 160 - 170 40 - 80
1) Tiefes Blech
Plätzchen
Backware Einschubebene Temperatur in °C Zeit in Min.
Mürbeteigplätzchen 3 150 - 160 10 - 20
Short bread / Pastry
Stripes
3 140 20 - 35
Rührteigplätzchen 3 150 - 160 15 - 20
Eiweißgebäck, Baiser 3 80 - 100 120 - 150
Makronen 3 100 - 120 30 - 50
Hefekleingebäck 3 150 - 160 20 - 40
Blätterteiggebäck 3
170 - 180
1)
20 - 30
Brötchen 3
160
1)
10 - 35
Small cakes (20 pro
Blech)
3
150
1)
20 - 35
1) Backofen vorheizen
Tabelle für Aufläufe und Gratins
34
www.zanussi.com
34


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