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GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschub-
ebene
Tempe-
ratur
[°C]
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 Back-
blech
Marmeladenku-
chen
2 170 2 (links und
rechts)
165 30-40 In einer Kuchen-
form (26 cm)
Biskuit 2 170 2 160 50-60 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
Brotform
1)
Kleine Kuchen –
eine Ebene
3 170 3 140-15
0
20-30 Auf dem Back-
blech
Kleine Kuchen –
zwei Ebenen
- - 2 und 4 140-15
0
25-35 Auf dem Back-
blech
Kleine Kuchen –
drei Ebenen
- - 1, 3 und 5 140-15
0
30-45 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – eine
Ebene
3 140 3 140-15
0
30-35 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – zwei
Ebenen
- - 2 und 4 140-15
0
35-40 Auf dem Back-
blech
Plätzchen/Fein-
gebäck – drei
Ebenen
- - 1, 3 und 5 140-15
0
35-45 Auf dem Back-
blech
Baisers – eine
Ebene
3 120 3 120 80-100 Auf dem Back-
blech
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)
Eclairs – eine
Ebene
3 190 3 170 25-35 Auf dem Back-
blech
Eclairs – zwei
Ebenen
- - 2 und 4 170 35-45 Auf dem Back-
blech
Törtchen 2 180 2 170 45-70 In einer Kuchen-
form (20 cm)
37
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37


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