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Backware Heißluft mit Ringheizkörper
Einschubebenen von unten
2 Einschubebenen
Temperatur (°C) Dauer (Min.)
Mürbeteigplätzchen 1 / 3 150 - 160 20 - 40
Short bread /Mürbeteigge-
bäck/Feingebäck
1 / 3 140 25 - 45
Rührteigplätzchen 1 / 3 160 - 170 25 - 40
Eiweißgebäck, Baiser 1 / 3 80 - 100 130 - 170
Makronen 1 / 3 100 - 120 40 - 80
Hefekleingebäck 1 / 3 160 - 170 30 - 60
Pizzastufe
Backware Einschubebene Temperatur (°C) Dauer (Min.)
Pizza (dünner Boden)
1)
3 200 - 230 15 - 20
Pizza (mit viel Belag)
2)
3 180 - 200 20 - 30
Obststörtchen 3 180 - 200 40 - 55
Spinatquiche 3 160 - 180 45 - 60
Quiche Lorraine (Herzhafte
Torte)
3 170 - 190 45 - 55
Schweizer Flan 3 170 - 190 45 - 55
Käsekuchen 2 140 - 160 60 - 90
Apfelkuchen, gedeckt 2 150 - 170 50 - 60
Gemüsekuchen 3 160 - 180 50 - 60
Ungesäuertes Brot
1)
3 230 10 - 20
Blätterteigquiche
1)
3 160 - 180 45 - 55
Flammkuchen
1)
3 230 12 - 20
Piroggen (Russische Version
der Calzone)
1)
3 180 - 200 15 - 25
1) Backofen vorheizen.
2) Verwenden Sie das tiefe Blech.
Brattabelle
Bratgeschirr
Große Bratenstücke können direkt im tiefen
Blech oder auf dem Kombirost über der dem
tiefen Blech (falls vorhanden) gebraten wer-
den.
Braten Sie magere Fleischstücke in einem
Bräter mit Deckel. So bleibt das Fleisch safti-
ger.
Alle Fleischarten, die gebräunt werden kön-
nen oder eine knusprige Kruste bekommen,
können in einem Bräter ohne Deckel gebraten
werden.
Benutzen Sie zum Braten hitzebeständiges
Geschirr (beachten Sie die Angaben des
Herstellers).
Große Bratenstücke können direkt im tiefen
Blech (falls vorhanden) oder auf dem Kombi-
rost über dem tiefen Blech gebraten werden.
18
www.zanussi.com
18


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