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BACKEN UND BRATEN
KUCHEN
Ober-/Unterhitze Heißluft
(Min.)
(°C) (°C)
Rührteig 170 2 160 2 (1 und
3)
45 –
60
Kuchenform
Mürbeteig 170 2 160 2 (1 und
3)
24 –
34
Kuchenform
Buttermilch-Kä-
sekuchen
170 1 160 2 60 –
80
Kuchenform,
Ø 26 cm
Strudel/Stollen 175 2 150 2 60 –
80
Backblech
Marmeladentor-
te
170 2 160 2 30 –
40
Kuchenform,
Ø 26 cm
Früchtekuchen 170 2 155 2 60 –
70
Kuchenform,
Ø 26 cm
Christstollen /
Üppiger Obst-
kuchen
170 2 160 2 50 –
60
Kuchenform,
Ø 20 cm
Rosinenkuchen,
Heizen Sie den
leeren Backofen
vor
170 2 160 2 50 –
60
Brotform
Kekse, Heizen
Sie den leeren
Backofen vor
150 3 150 3 20 –
30
Backblech
Baiser 100 3 100 3 90 –
120
Backblech
Brötchen, Hei-
zen Sie den lee-
ren Backofen
vor
190 3 180 3 15 –
20
Backblech
Brandteigge-
bäck, Heizen Sie
den leeren
Backofen vor
190 3 180 3 25 –
35
Backblech
Törtchen 180 3 170 2 45 –
70
Kuchenform,
Ø 20 cm
16
16


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