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GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Dauer
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschub-
ebene
Tem-
peratur
[°C]
Rührteig 2 170 3 (2 und 4) 160 45 - 60 In einer Kuchen-
form
Mürbeteig 2 170 3 (2 und 4) 160 20 - 30 In einer Kuchen-
form
Buttermilch-Kä-
sekuchen
1 170 2 165 80 - 100 In einer Kuchen-
form (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 Auf dem Backblech
Marmeladenku-
chen
2 170 2 (links und
rechts)
165 30 - 40 In einer Kuchen-
form (26 cm)
Biskuit 2 170 2 150 40 - 50 In einer Kuchen-
form (26 cm)
Stollen/üppiger
Früchtekuchen
2 160 2 150 90 - 120 In einer Kuchen-
form (20 cm)
1)
Rosinenkuchen 1 175 2 160 50 - 60
In einer Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 150 -
160
20 - 30 Auf dem Back-
blech
1)
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140 -
150
25 - 35 Auf dem Back-
blech
1)
Kleine Kuchen –
drei Ebenen
- - 1, 3 und 5 140 -
150
30 - 45 Auf dem Back-
blech
1)
Plätzchen/Fein-
gebäck – eine
Ebene
3 140 3 140 -
150
25 - 45 Auf dem Backblech
Plätzchen/Fein-
gebäck – zwei
Ebenen
- - 2 und 4 140 -
150
35 - 40 Auf dem Backblech
Plätzchen/Fein-
gebäck – drei
Ebenen
- - 1, 3 und 5 140 -
150
35 - 45 Auf dem Backblech
Baisers – eine
Ebene
3 120 3 120 80 - 100 Auf dem Backblech
Baisers – zwei
Ebenen
- - 2 und 4 120 80 - 100 Auf dem Back-
blech
1)
Rosinenbrötchen 3 190 3 190 12 - 20 Auf dem Back-
blech
1)
58
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58


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