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Garzeiten
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Achten Sie beim Garen anfangs immer auf das
Gargut. Finden Sie selbst die besten Einstel-
lungen (Garstufe, Garzeit, usw.) für Kochge-
schirr, Rezepte und Mengen bei der Verwen-
dung dieses Geräts heraus.
Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhitze
Heißluft mit Ring-
heizkörper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tem-
peratur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Rührteig 2 170 3 (1 und 4) 160 45 - 60 In einer Kuchen-
form
Mürbeteig 2 170 3 (1 und 4) 160 20 - 30 In einer Kuchen-
form
Buttermilch-Kä-
sekuchen
1 170 2 165 60 - 80 In einer Kuchen-
form (26 cm)
Apfelkuchen 2 170 1 (links und
rechts)
160 80 - 100 2 Kuchenformen
(20 cm) auf dem
Kombirost
1)
Strudel/Stollen 3 175 2 150 60 - 80 Auf dem Back-
blech
Marmeladenku-
chen
2 170 2 (links und
rechts)
165 30 - 40 In einer Kuchen-
form (26 cm)
Biskuit 2 170 2 160 50 - 60 In einer Kuchen-
form (26 cm)
Stollen/üppiger
Früchtekuchen
2 160 2 150 90 - 120 In einer Kuchen-
form (20 cm)
1)
Rosinenkuchen 1 175 2 160 50 - 60
Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 150 -
160
20 - 30 Auf dem Back-
blech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 150 -
160
25 - 35 Auf dem Back-
blech
Kleine Kuchen –
drei Ebenen
- - 1, 3 und 5 150 -
160
30 - 45 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – eine
Ebene
3 140 3 140 -
150
30 - 35 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – zwei
Ebenen
- - 2 und 4 140 -
150
35 - 40 Auf dem Back-
blech
10
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