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Tabelle mit erprobten Rezepten
(in Konformität mit den Richtlinien IEC 60350-1:2011-12 und DIN 3360-12:07:07)
Rezept Betriebsart Vorheizen
Ebene
(von unten)
Temperatur
(°C)
Zeit
(Min.)
Zubehör und Hinweise*
EC 60350-1:2011-12 § 7.5.2
Mürbteigkekse
(Shortbread)
JA 3 170 15 - 30 Fettpfanne / Backblech
1-4 150 30 - 45
Ebene 4: Backblech
Ebene 1: Fettpfanne / Backblech
IEC 60350-1:2011-12 § 7.5.3
Kleingebäck
JA 3 170 25 - 35 Fettpfanne / Backblech
1-4 160 30 - 40
Ebene 4: Backblech
Ebene 1: Fettpfanne / Backblech
1-3-5 160 35 - 45
Ebene 5: Form auf Rost / Backblech
Ebene 3: Backblech
Ebene 1: Fettpfanne / Backblech
EC 60350-1:2011-12 § 7.6.1
Fettfreier Biskuit (Fatless
sponge cake)
JA 2 170 30 - 40 Kuchenform auf Rost
1-4 175 75 - 95
Ebene 4: Kuchenform auf Rost
Ebene 1: Kuchenform auf Rost
IEC 60350:2009-03 § 8.5.2
2 Apfelkuchen
2/3 185 70 - 90 Kuchenform auf Rost
1-4 175 75 - 95
Ebene 4: Kuchenform auf Rost
Ebene 1: Kuchenform auf Rost
IEC 60350-1:2011-12 § 9.2
To a s t * * 5 Oben 3 - 6 Rost
IEC 60350-1:2011-12 § 9.3
Hamburger (Burger)** 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
Apfelkuchen, Blechkuchen
(Hefeteig), gedeckter
Apfelkuchen (Apple cake,
yeast tray cake, gedeckter
Apfelkuhen)
3 180 35 - 45 Fettpfanne / Backblech
1-4 160 55 - 65
Ebene 4: Backblech
Ebene 1: Fettpfanne / Backblech
DIN 3360-12:07 § 6.6
Schweinebraten 2 190 150 - 170 Ebene 2: Fettpfanne
DIN 3360-12:07 Zusatz C
(Flat cake)
JA 3 170 40 - 50 Fettpfanne / Backblech
1-4 160 45 - 55
Ebene 4: Backblech
Ebene 1: Fettpfanne / Backblech
29


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