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Das Fleisch vor dem Anschneiden mindes-
tens 15 Minuten ruhen lassen, damit der
Fleischsaft nicht ausläuft.
Um Rauchentwicklung beim Braten zu ver-
mindern, geben Sie etwas Wasser in die
Brat- und Fettpfanne. Um Kondensierung
des Rauchs zu vermeiden, Wasser zugeben,
wenn die Brat- und Fettpfanne ausgetrock-
net ist.
Garzeiten
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Achten Sie beim Garen anfangs immer auf das
Gargut. Finden Sie selbst die besten Einstel-
lungen (Garstufe, Garzeit, usw.) für Kochge-
schirr, Rezepte und Mengen bei der Verwen-
dung dieses Geräts heraus.
Back- und Brattabelle
KUCHEN
GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschub-
ebene
Tempe-
ratur
[°C]
Rührteig 2 170 3 (2 und 4) 160 45-60 Kuchenform
Mürbeteig 2 170 3 (2 und 4) 160 20-30 Kuchenform
Buttermilch-Kä-
sekuchen
1 170 2 165 60-80 Kuchenform (26
cm)
Apfelkuchen 2 170 2 (links und
rechts)
160 80-100 2 Kuchenformen
(20 cm) auf dem
Kombirost
1)
Strudel/Stollen 3 175 2 150 60-80 Backblech
Marmeladenku-
chen
2 170 2 (links und
rechts)
165 30-40 Kuchenform (26
cm)
Biskuit 2 170 2 160 50-60 Kuchenform (26
cm)
Stollen/üppiger
Früchtekuchen
2 160 2 150 90-120 Kuchenform (20
cm)
1)
Rosinenkuchen 1 175 2 160 50-60
Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 140-15
0
20-30 Backblech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140-15
0
25-35 Backblech
Kleine Kuchen –
drei Ebenen
- - 1, 3 und 5 140-15
0
30-45 Backblech
Plätzchen/Fein-
gebäck – eine
Ebene
3 140 3 140-15
0
30-35 Backblech
Plätzchen/Fein-
gebäck – zwei
Ebenen
- - 2 und 4 140-15
0
35-40 Backblech
11
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11


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