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GERICHT
Einschubebene
Temperatur [°C] Dauer [Std]
1 Ebene 2 Ebenen
Birnen 3 1/4 60-70 6-9
Heißluft mit Dampf
KUCHEN UND GEBÄCK
GERICHT
Einschub-
ebene
Temperatur
[°C]
Garzeit [Min.] Raum für Notizen
Apfelkuchen 2 160 60 - 80
Kuchenform (20 cm)
1)
Obsttörtchen 2 175 30 - 40 Kuchenform (26 cm)
Früchtebrot 2 160 80 - 90 Kuchenform (26 cm)
Biskuit 2 160 35 - 45 Kuchenform (26 cm)
Panettone 2 150 -160 70 - 100
Kuchenform (20 cm)
1)
Rosinenkuchen 2 160 40 - 50
Brotform
1)
Kleingebäck 3 (2 und 4) 150 -160 25 - 30 Backblech
Plätzchen 3 (2 und 4) 150 20 - 35 Backblech
Hefegebäck 2 180 - 200 12 - 20
Backblech
1)
Brioches 3 (2 und 4) 180 15 - 20
Backblech
1)
1) Backofen 10 Min. vorheizen.
BROT UND PIZZA
GERICHT [g]
Einschub-
ebene
Temperatur
[°C]
Garzeit
[Min.]
Raum für Notizen
Weißbrot 1000 2 180 - 190 45 - 60 1 - 2 Stück, 500 g pro
Stück
1)
Brötchen 500 2 (2 und 4) 190 - 210 20 - 30 6 - 8 Brötchen auf Back-
blech
1)
Pizza 2 200 - 220 20 - 30
Backblech
1)
1) Backofen 10 Min. vorheizen.
AUFLÄUFE
GERICHT
Einschubebe-
ne
Temperatur
[°C]
Garzeit [Min.] Raum für Notizen
Gemüse, gefüllt 1 170 - 180 30 - 40 Auflaufform
Lasagne 2 170 - 180 40 - 50 Auflaufform
Kartoffelgratin 1 (2 und 4) 160 - 170 50 - 60 Auflaufform
FLEISCH
42
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