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DE21
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
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Hinweise
IEC 60350:2009-03 +A2:08 § 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 +A2:08 § 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 +A2:08 § 8.5.1
Fettfreier Biskuit (Fatless
sponge cake)
- 2 170 30-40
Kuchenform auf
Rost
IEC 60350:2009-03 +A2:08 § 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 +A2:08 § 9.1.1
Toast** - 5 Oben 3-6 Rost
IEC 60350:2009-03 +A2:08 § 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
21


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