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Garen von Fleisch und Fisch
Lassen Sie das Fleisch vor dem Anschneiden etwa
15 Minuten ruhen, damit der Fleischsaft nicht
ausläuft.
Um die Rauchbildung beim Braten im Backofen zu
vermindern, geben Sie etwas Wasser in die Brat-
und Fettpfanne. Um die Kondensierung des Rauchs
zu vermeiden, geben Sie jedes Mal, wenn das
Wasser verdampft ist, erneut Wasser in die Brat-
und Fettpfanne.
Garzeiten
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Beobachten Sie den Garfortschritt. Finden Sie
heraus, welche Geräteeinstellungen (Garstufe,
Gardauer, usw.) für Ihr Kochgeschirr, Ihre Rezepte
und die von Ihnen zubereiteten Garmengen am
besten geeignet sind.
BACKEN UND BRATEN
KU-
CHEN
Ober-/Unterhitze Heißluft
(Min.)
(°C) (°C)
Rührteig 170 2 160 3 (2 und 4) 45 – 60 Kuchen-
form
Mürbeteig 170 2 160 3 (2 und 4) 20 – 30 Kuchen-
form
Buttermilch-
Käsekuchen
170 1 165 2 60 – 80 Kuchen-
form, Ø 26
cm
Strudel/Stollen 175 3 150 2 60 – 80 Backblech
Marmeladen-
torte
170 2 165 2 30 – 40 Kuchen-
form, Ø 26
cm
Christstollen,
Heizen Sie den
leeren Back-
ofen vor
160 2 150 2 90 –
120
Kuchen-
form, Ø 20
cm
Rosinenku-
chen, Heizen
Sie den leeren
Backofen vor
175 1 160 2 50 – 60 Brotform
Muffins 170 3 140 –
150
3 20 – 30 Backblech
Muffins, zwei
Ebenen
140 –
150
2 und 4 25 – 35 Backblech
Muffins, drei
Ebenen
140 –
150
1, 3 und 5 30 – 45 Backblech
Kekse 140 3 140 –
150
3 30 – 35 Backblech
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