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Gargut
Ober-/Unterhitze Heißluft
Dauer (Min.)
Bemerkun-
gen
Temperatur
(°C)
Ebene
Temperatur
(°C)
Ebene
Fasan 190 2 175 2 90 - 120 Ganz
Fisch
Gargut
Ober-/Unterhitze Heißluft
Dauer (Min.)
Bemerkun-
gen
Temperatur
(°C)
Ebene
Temperatur
(°C)
Ebene
Forelle/
Seebrasse
190 2 175 2 40 - 55 3 - 4 Fi-
sche
Thunfisch/
Lachs
190 2 175 2 35 - 60 4 - 6 Filets
BACK- UND BRATTABELLE
Kuchen
Gargut
Heißluft
Dauer (Min.) Bemerkungen
Temperatur (°C) Ebene
Rührteig 160 3 (1 und 4) 45 - 60 In einer Kuchen-
form
Mürbeteig 160 3 (1 und 4) 20 - 30 In einer Kuchen-
form
Buttermilch-Kä-
sekuchen
165 2 60 - 80 In einer Kuchen-
form (26 cm)
Apfelkuchen
1) 160 1 (links und
rechts)
80 - 100 2 Kuchenformen
(20 cm) auf dem
Kombirost
Strudel/Stollen 150 2 60 - 80 Auf dem Back-
blech
Marmeladenku-
chen
165 2 (links und
rechts)
30 - 40 In einer Kuchen-
form (26 cm)
Biskuit 160 2 50 - 60 In einer Kuchen-
form (26 cm)
40
40


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