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DE23
ERPROBTE REZEPTE in Entsprechung der Normen IEC 50304/60350:2009-03 e DIN 3360-12:07:07
Die Garzeittabelle empfiehlt die ideale Funktion und Temperatur, um für jede Rezeptart optimale
Ergebnisse zu erzielen. Falls Sie mit Umluft auf nur einer Ebene garen möchten, empfiehlt es sich, die dritte
Ebene und die selbe Temperatur wie für “HEISSLUFT” auf mehreren Ebenen zu verwenden.
Die Angaben in der Tabelle verstehen sich ohne Benutzung der Führungsschienen. Führen Sie die
Tests ohne Führungsschienen durch.
** Beim Grillen ist es ratsam, 3-4 cm am vorderen Rand des Rostes frei zu lassen, um das Entnehmen aus
dem Backofen zu erleichtern.
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Hinweise
IEC 60350:2009-03 § 8.4.1
Mürbteigkekse
(Shortbread)
- 3 170 15-30
Fettpfanne /
Backblech
- 1-4 160 20-35
Ebene 4: Backblech
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.4.2
Kleingebäck (Small
cakes)
- 3 170 25-35
Fettpfanne /
Backblech
- 1-4 160 30-40
Ebene 4: Backblech
Ebene 1: Fettpfanne
IEC 60350:2009-03 § 8.5.1
Fettfreier Biskuit (Fatless
sponge cake)
- 2 170 30-40
Kuchenform auf
Rost
IEC 60350:2009-03 § 8.5.2
Zwei Apfelkuchen (Two
apple pies)
- 2/3 185 70-90
Kuchenform auf
Rost
- 1-4 175 75-95
Ebene 4:
Kuchenform auf
Rost
Ebene 1:
Kuchenform auf
Rost
IEC 60350:2009-03 § 9.1.1
Toast** - 5 Oben 3-6 Rost
IEC 60350:2009-03 § 9.2.1
Hamburger (Burgers)** - 5 Oben 18-30
Ebene 5: Rost
(Gargut nach halber
Garzeit wenden)
Ebene 4: Fettpfanne
mit Wasser
DIN 3360-12:07 § 6.5.2.3
Gedeckter apfelkuchen
(Apple cake, yeast tray
cake)
- 3 180 35-45
Fettpfanne /
Backblech
- 1-4 160 55-65
Ebene 4: Backblech
Ebene 1: Fettpfanne
DIN 3360-12:07 § 6.6
Schweinebraten (Roast
Pork)
- 2 170 110-150 Ebene 2: Fettpfanne
DIN 3360-12:07 Zusatz C
Flacher Kuchen (Flat
cake)
- 3 170 40-50
Fettpfanne /
Backblech
- 1-4 160 45-55
Ebene 4: Backblech
Ebene 1: Fettpfanne
23


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