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KU‐
CHEN
Ober-/Unterhitze Umluft
(Min.)
(°C) (°C)
Christstollen 170 2 160 2 50 – 60 Kuchenform, Ø 20
cm
Rosinenkuchen,
Heizen Sie den lee‐
ren Backofen vor
170 2 165 2 20 – 30 Brotform
Kekse, Heizen Sie
den leeren Backofen
vor
150 3 140 3 (1 und 3) 30 – 35 Backblech
Baiser 100 3 115 3 35 – 40 Backblech
Brötchen, Heizen
Sie den leeren
Backofen vor
190 3 180 3 80 – 100 Backblech
Brandteiggebäck,
Heizen Sie den lee‐
ren Backofen vor
190 3 180 3 (1 und 3) 15 – 20 Backblech
Törtchen 180 3 170 2 25 – 35 Kuchenform, Ø 20
cm
Üppiger Obstkuchen 160 1 150 2 110 – 120 Kuchenform, Ø 24
cm
Englischer Sand‐
wichkuchen à la Vic‐
toria
180 1 oder 2 170 2 45 – 70 Kuchenform, Ø 20
cm
Heizen Sie den leeren Backofen vor.
BROT UND
PIZZA
Ober-/Unterhitze Umluft
(Min.)
(°C) (°C)
Weißbrot, 1 - 2 Stück,
je 0,5 kg
190 1 195 1 60 – 70
Roggenbrot, Vorhei‐
zen ist nicht erforder‐
lich
190 1 190 1 30 – 45 Brotform
Brot/Brötchen, 6 - 8
Brötchen
190 2 180 2 (1 und 3) 25 – 40 Backblech
Pizza 190 1 190 1 20 – 30 Tiefes Blech
Scones 200 3 190 2 10 – 20 Backblech
Verwenden Sie die Kuchenform.
DEUTSCH 73
73


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