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Gargut
Heißluft
Dauer (Min.) Bemerkungen
Temperatur (°C) Ebene
Stollen/Üppiger
Früchtekuchen
1)
150 2 90 - 120 In einer Kuchen-
form (20 cm)
Rosinenkuchen
1) 160 2 50 - 60 In einer Brotform
Kleine Kuchen –
eine Ebene
150 - 160 3 20 - 30 Auf dem Back-
blech
Kleine Kuchen –
zwei Ebenen
150 - 160 2 und 4 25 - 35 Auf dem Back-
blech
Kleine Kuchen –
drei Ebenen
150 - 160 1, 3 und 5 30 - 45 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – eine
Ebene
140 - 150 3 30 - 35 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – zwei
Ebenen
140 - 150 2 und 4 35 - 40 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – drei
Ebenen
140 - 150 1, 3 und 5 35 - 45 Auf dem Back-
blech
Baisers – eine
Ebene
120 3 80 - 100 Auf dem Back-
blech
Baisers – zwei
Ebenen
1)
120 2 und 4 80 - 100 Auf dem Back-
blech
Rosinenbröt-
chen
1)
190 3 12 - 20 Auf dem Back-
blech
Eclairs – eine
Ebene
170 3 25 - 35 Auf dem Back-
blech
Eclairs – zwei
Ebenen
170 2 und 4 35 - 45 Auf dem Back-
blech
Törtchen 170 2 45 - 70 In einer Kuchen-
form (20 cm)
Üppiger Früch-
tekuchen
150 2 110 - 120 In einer Kuchen-
form (24 cm)
Englischer
Sandwichku-
chen à la Victo-
ria
160 2 (links und
rechts)
50 - 60 In einer Kuchen-
form (20 cm)
1) Backofen 10 Min. vorheizen.
41
41


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