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Garzeiten
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Beachten Sie anfangs beim Garen den Garfort-
schritt. Finden Sie heraus, welche Geräteein-
stellungen (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 Unter-
hitze
Heißluft
Garzeit
[Min.]
Anmerkungen
Ein-
schub-
ebene
Tem-
peratur
[°C]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Rührteig 2 170 3 160 45-60 Kuchenform
Mürbeteig 2 170 3 160 20-30 Kuchenform
Buttermilch-Kä-
sekuchen
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 3 140-15
0
20-30 Backblech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140-15
0
25-35 Backblech
Plätzchen/Fein-
gebäck - eine
Ebene
3 140 3 140-15
0
30-35 Backblech
Plätzchen/Fein-
gebäck - zwei
Ebenen
- - 2 und 4 140-15
0
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)
40
www.zanussi.com
40


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