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Gargut Ober-/Unterhitze Heißluft Dauer
(Min.)
Bemer-
kungen
Tempera-
tur (°C)
Ebene Tempera-
tur (°C)
Ebene
Rührteig 170 2 165 2 (1 und 3) 45 - 60 In einer Ku-
chenform
Mürbeteig 170 2 160 2 (1 und 3) 20 - 30 In einer Ku-
chenform
Buttermilch-
Käsekuchen
170 1 165 2 70 - 80 In einer Ku-
chenform
(26 cm)
Apfelkuchen 170 1 160 2 (1 und 3) 80 - 100 2 Kuchenfor-
men (20 cm)
auf dem
Kombirost
Strudel/Stol-
len
175 2 150 2 60 - 80 Auf dem
Backblech
Marmeladen-
kuchen
170 2 160 2 (1 und 3) 30 - 40 In einer Ku-
chenform
(26 cm)
Früchteku-
chen
170 2 155 2 50 - 60 In einer Ku-
chenform
(26 cm)
Biskuit (Bis-
kuit ohne
Butter)
170 2 160 2 90 - 120 In einer Ku-
chenform
(26 cm)
Stollen/Üppi-
ger Früchte-
kuchen
170 2 160 2 50 - 60 In einer Ku-
chenform
(20 cm)
Rosinenku-
chen
1)
170 2 165 2 20 - 30 In einer Brot-
form
Kleine Ku-
chen
170 3 166 3 (1 und 3) 25 - 35 Auf dem
Backblech
Plätzchen
1)
150 3 140 3 (1 und 3) 30 - 35 Auf dem
Backblech
Baiser 100 3 115 3 35 - 40 Auf dem
Backblech
Rosinenbröt-
chen
1)
190 3 180 3 80 - 100 Auf dem
Backblech
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