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sierung des Rauchs zu vermeiden, Wasser zugeben,
wenn die Fettpfanne ausgetrocknet ist.
Garzeiten
Die Garzeiten hängen von der Art des Garguts, seiner
Konsistenz und der Menge ab.
Beachten Sie anfangs beim Garen den Garfortschritt. Fin-
den Sie heraus, welche Geräteeinstellungen (Garstufe,
Gardauer, usw.) für Ihr Kochgeschirr, Ihre Rezepte und die
von Ihnen zubereiteten Garmengen am besten geeignet
sind.
Back- und Brattabelle
KUCHEN
GERICHT
Ober- und Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Rührteig 2 170 3 160 45-60 Kuchenform
Mürbeteig 2 170 3 160 20-30 Kuchenform
Buttermilch-Käse-
kuchen
1 170 1 160 70-80 26 cm Kuchenform auf dem
Kombirost
Apfelkuchen 2 170 2 (links
und
rechts)
160 80-100 2 Kuchenformen (20 cm) auf
dem Kombirost
1)
Strudel 3 175 2 150 60-80 Backblech
Marmeladenku-
chen
2 170 2 (links
und
rechts)
165 30-40 Kuchenform (26 cm)
Biskuit 2 170 2 160 50-60 Kuchenform (26 cm)
Stollen/üppiger
Früchtekuchen
2 170 2 150 90-120
Kuchenform (20 cm)
1)
Rosinenkuchen 1 175 2 160 50-60
Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 140-150 20-30 Backblech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140-150 25-35 Backblech
Plätzchen/Feinge-
bäck - eine Ebene
3 140 3 140-150 30-35 Backblech
Plätzchen/Feinge-
bäck - zwei Ebenen
- - 2 und 4 140-150 35-40 Backblech
Baiser 3 120 3 120 80-100 Backblech
Rosinenbrötchen 3 190 3 180 15-20
Backblech
1)
Eclairs 3 190 3 170 25-35 Backblech
Törtchen 2 180 2 170 45-70 Kuchenform (20 cm)
32
www.zanussi.com
32


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