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Brot und Pizza
Gargut Ober-/Unterhitze Heißluft mit Ringheiz-
körper
Dauer
(Min.)
Bemer-
kungen
Tempera-
tur (°C)
Ebene Tempera-
tur (°C)
Ebene
Weißbrot
1)
190 1 190 1 60 - 70 1 - 2 Stück,
500 g pro
Stück
Roggenbrot 190 1 180 1 30 - 45 In einer Brot-
form
Brötchen
1)
190 2 180 2 (2 und 4) 25 - 40 6 - 8 Bröt-
chen auf ei-
nem Back-
blech
Pizza
1)
230 - 250 1 230 - 250 1 10 - 20 Backblech
oder tiefes
Blech
Scones
1)
200 3 190 3 10 - 20 Auf dem
Backblech
1) Backofen 10 Min. vorheizen.
Pudding
Gargut Ober-/Unterhitze Heißluft mit Ringheiz-
körper
Dauer
(Min.)
Bemer-
kungen
Tempera-
tur (°C)
Ebene Tempera-
tur (°C)
Ebene
Nudelauflauf 200 2 180 2 40 - 50 In einer Auf-
laufform
Gemüseauf-
lauf
200 2 175 2 45 - 60 In einer Auf-
laufform
Quiche
1)
180 1 180 1 50 - 60 In einer Auf-
laufform
Lasagne
1)
180 - 190 2 180 - 190 2 25 - 40 In einer Auf-
laufform
Cannelloni
1)
180 - 190 2 180 - 190 2 25 - 40 In einer Auf-
laufform
1) Backofen 10 Min. vorheizen.
38 www.zanussi.com
38


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