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Gargut Ober-/Unterhitze Heißluft mit Ringheiz-
körper
Dauer
(Min.)
Bemer-
kungen
Tempera-
tur (°C)
Ebene Tempera-
tur (°C)
Ebene
Strudel/Stol-
len
175 2 150 2 60 - 80 Auf dem
Backblech
Marmeladen-
kuchen
170 2 160 2 30 - 40 In einer Ku-
chenform
(26 cm)
Früchteku-
chen
170 2 155 2 60 - 70 In einer Ku-
chenform
(26 cm)
Biskuit (Bis-
kuit ohne
Butter)
170 2 160 2 35 - 45 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 2 160 2 50 - 60 In einer Brot-
form
Kleine Ku-
chen
170 3 160 3 (1 und 3) 20 - 30 Auf dem
Backblech
Plätzchen
1)
150 3 150 3 20 - 30 Auf dem
Backblech
Baiser 100 3 100 3 90 - 120 Auf dem
Backblech
Rosinenbröt-
chen
1)
190 3 180 3 15 - 20 Auf dem
Backblech
Brandteig
1)
190 3 180 3 25 - 35 Auf dem
Backblech
Törtchen 180 3 170 2 45 - 70 In einer Ku-
chenform
(20 cm)
Englischer
Sandwichku-
chen à la
Victoria
180 1 oder 2 170 2 (links und
rechts)
40 - 55 Links +
rechts, Ku-
chenform,
20 cm
1) Backofen 10 Min. vorheizen.
36 www.zanussi.com
36


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