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Kuchen/Gebäck/Brot auf Backblechen
Gargut Funktion
Temperatur
(°C)
Dauer (Min.) Ebene
Hefezopf/Hefekranz Ober-/Unterhit-
ze
170 - 190 30 - 40 2
Christstollen
1) Ober-/Unterhit-
ze
160 - 180 50 - 70 2
Brot (Roggenbrot)
1) Ober-/Unterhit-
ze
2
zuerst 230 20
anschließend 160 - 180 30 - 60
Windbeutel/Eclairs
1) Ober-/Unterhit-
ze
190 - 210 20 - 35 2
Biskuitrolle
1) Ober-/Unterhit-
ze
180 - 200 10 - 20 2
Streuselkuchen trocken Heißluft mit
Ringheizkörper
150 - 160 20 - 40 1
Mandel-/Zuckerkuchen
1) Ober-/Unterhit-
ze
190 - 210 20 - 30 2
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Heißluft mit
Ringheizkörper
150 - 160 35 - 55 1
Obstkuchen (auf Hefe-
teig/Rührteig)
2)
Ober-/Unterhit-
ze
170 35 - 55 1
Obstkuchen mit Mürbe-
teig
Heißluft mit
Ringheizkörper
160 - 170 40 - 80 1
Hefekuchen mit empfindli-
chen Belägen (z.B. Quark,
Sahne, Pudding)
1)
Ober-/Unterhit-
ze
160 - 180 40 - 80 2
1) Backofen vorheizen.
2) Verwenden Sie ein tiefes Blech.
Bisquitboden
Gargut Funktion
Temperatur
(°C)
Dauer (Min.) Ebene
Mürbeteig-Plätzchen Heißluft mit
Ringheizkörper
150 - 160 10 - 20 1
Short bread/Mürbeteigge-
bäck/Feingebäck
Heißluft mit
Ringheizkörper
140 20 - 35 1
18
18


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