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GARZEITEN
Die Garzeiten hängen von der Art des Garguts,
seiner Konsistenz und der Menge ab.
Beobachten Sie den Garfortschritt. Finden Sie
heraus, welche Geräteeinstellungen (Garstufe,
Gardauer usw.) für Ihr Kochgeschirr, Ihre Rezepte
und die von Ihnen zubereiteten Garmengen am
besten geeignet sind.
BACK- UND BRATTABELLE
Kuchen
Gargut
Ober-/Unterhitze
Dauer (Min.) Bemerkungen
Temperatur (°C) Ebene
Rührteig 170 2 45 - 60 In einer Kuchen-
form
Mürbeteig 170 2 24 - 34 In einer Kuchen-
form
Buttermilch-Kä-
sekuchen 170 1 60 - 80 In einer Kuchen-
form (26 cm)
Apfelkuchen 170 1 100 - 120 2 Kuchenformen
(20 cm) auf dem
Kombirost
Strudel/Stollen 175 2 60 - 80 Auf dem Back-
blech
Marmeladenku-
chen 170 2 30 - 40 In einer Kuchen-
form (26 cm)
Früchtekuchen 170 2 60 - 70 In einer Kuchen-
form (26 cm)
Biskuit (Biskuit
ohne Butter) 170 2 35 - 45 In einer Kuchen-
form (26 cm)
Stollen/Üppiger
Früchtekuchen 170 2 50 - 60 In einer Kuchen-
form (20 cm)
Rosinenkuchen1) 170 2 50 - 60 In einer Brotform
Kleine Kuchen 170 3 20 - 30 Auf dem Back-
blech
Gebäck1) 150 3 20 - 30 Auf dem Back-
blech
Baiser 100 3 90 - 120 Auf dem Back-
blech
Rosinenbröt-
chen1)
190 3 15 - 20 Auf dem Back-
blech
Brandteig1) 190 3 25 - 35 Auf dem Back-
blech
9
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