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Backware Ofenfunktion Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Gugelhupf oder Rodonku-
chen
Heißluft mit Ring-
heizkörper
1 150 - 160 50 - 70
Sandkuchen, Früchtekuchen Heißluft mit Ring-
heizkörper
1 140 - 160 70 - 90
Sponge cake /Biskuit Heißluft mit Ring-
heizkörper
1 140 - 150 35 - 50
Sponge cake / Biskuit Ober-/Unterhitze 1 160 35 - 50
Tortenboden - Mürbeteig
1)
Heißluft mit Ring-
heizkörper
2 170 - 180 10 - 25
Tortenboden - Rührteig Heißluft mit Ring-
heizkörper
2 150 - 170 20 - 25
Apple pie / Apfelkuchen (2
Formen Ø 20 cm, diagonal
versetzt)
Heißluft mit Ring-
heizkörper
2 160 70 - 90
Apple pie / Apfelkuchen (2
Formen Ø 20 cm, diagonal
versetzt)
Ober-/Unterhitze 1 180 70 - 90
Käsekuchen, Backblech
2)
Ober-/Unterhitze 2 160 - 170 70 - 90
1) Backofen vorheizen.
2) Brat- und Fettpfanne benutzen.
Kuchen/Gebäck/Brot auf Kuchenblechen
Backware Ofenfunktion Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Hefezopf/Hefekranz Ober-/Unterhitze 1 170 - 190 30 - 40
Christstollen
1)
Ober-/Unterhitze 1 160 - 180 50 - 70
Brot (Roggenbrot)
1)
Ober-/Unterhitze 1
zuerst 230 20
anschließend 160 - 180 30 - 60
Windbeutel/Eclairs
1)
Ober-/Unterhitze 2 190 - 210 20 - 35
Biskuitrolle
1)
Ober-/Unterhitze 2 180 - 200 10 - 20
Streuselkuchen (trocken) Heißluft mit Ring-
heizkörper
2 150 - 160 20 - 40
Mandel-/Zuckerkuchen
1)
Ober-/Unterhitze 2 190 - 210 20 - 30
Obstkuchen (auf Hefeteig/
Rührteig)
2)
Heißluft mit Ring-
heizkörper
2 150 - 160 35 - 55
Obstkuchen (auf Hefeteig/
Rührteig)
2)
Ober-/Unterhitze 170 35 - 55
Obstkuchen mit Mürbeteig Heißluft mit Ring-
heizkörper
2 160 - 170 40 - 80
13
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13


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