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BACKEN UND BRATEN
KUCHEN
Ober-/Unterhitze Heißluft
(Min.)
(°C) (°C)
Rührteig 170 2 160 3 (2
und 4)
45 – 60 Kuchenform
Mürbeteig 170 2 160 3 (2
und 4)
20 – 30 Kuchenform
Buttermilch-Kä-
sekuchen
170 1 165 2 80 –
100
Kuchenform, Ø 26
cm
Strudel/Stollen 175 3 150 2 60 – 80 Backblech
Marmeladentor-
te
170 2 165 2 30 – 40 Kuchenform, Ø 26
cm
Christstollen,
Heizen Sie den
leeren Backofen
vor
160 2 150 2 90 –
120
Kuchenform, Ø 20
cm
Rosinenkuchen,
Heizen Sie den
leeren Backofen
vor
175 1 160 2 50 – 60 Brotform
Kekse 140 3 140 –
150
3 25 – 45 Backblech
Baiser 120 3 120 3 80 –
100
Backblech
Baiser, Heizen
Sie den leeren
Backofen vor,
zwei Ebenen
120 2 und 4 80 –
100
Backblech
Brötchen, Hei-
zen Sie den lee-
ren Backofen
vor
190 3 190 3 12 – 20 Backblech
Eclairs 190 3 170 3 25 – 35 Backblech
Eclairs, zwei
Ebenen
170 2 und 4 35 – 45 Backblech
Törtchen 180 2 170 2 45 – 70 Kuchenform, Ø 20
cm
Üppiger Obst-
kuchen
160 1 150 2 110 –
120
Kuchenform, Ø 24
cm
19
19


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