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Richtwerte Backen
Die Werte der bevorzugt anzuwendenden Betriebsarten sind hervorgehoben.
Gebäck # Heißluft $ Ober- und Unterhitze Pizza-Stufe Backdauer
Einschub Temperatur in °C Einschub Temperatur in °C Einschub Temperatur in °C in Min.
Rührteig
Napfkuchen
2
160
1 175-180 50-60
Kastenkuchen
2
160
1 175-190 50-70
Sandkuchen
2
150-160
1 160-180 60-70
Torten
2
160
1 175-180 40-60
Tortenböden
2
180
2200 20-30
Feine Obsttorten
2 160 1 175-180 2
160
45-60
Kleingebäck
21502
180-200
15-30
Blechkuchen:
Belag trocken
2
150
2 180-200 35-40
Belag feucht
2 150 2 175-190 2
150
40-60
Knetteig
Tortenböden
21802
180-200
25-35
Käsekuchen
2 150 1 160-175 2
150-160
70-80
Kleingebäck
21502
180-200
15-35
Blechkuchen:
Belag trocken
2
150
2 180-200 35-40
Belag feucht
2 150 2 175-180 2
150
40-60
Hefeteig
Napfkuchen
2
160
1 175-180 40-60
Hefekranz
2
160
2 175-180 40-50
Stollen (vorheizen)
2
160
2 175-180 50-70
Kleingebäck
2
150
2 180-200 12-25
Blechkuchen:
Belag trocken
2
150
2 180-200 2 35-40
Belag feucht
2 150 2 175-180 2
150
40-60
Biskuitteig
Torten
21602
175-180
30-40
Rollen, vorheizen
21802
190-210
12-25
Eiweißgebäck
Baiser
2
90
2 140 80-90
Zimtsterne
2
140
2 150-160 15-20
Makronen
2
140
2 150-160 20-40
Blätterteig
Blätterteig
2
180
2 200-220 15-30
Hefeblätterteig
2
180
2 200-225 30-40
Quarkblätterteig
2
180
2 200-225 30-40
Brandteig
2
180
2 200-220 30-40
Quark-Ölteig
2
180
2 170-180 30-40
Honigkuchen
2
150
2 170-180 35-40
Brot und Pizza
Sauerteigbrot
vorheizen 230 °C,
10 Min. bei 230 °C
21802
160
50-65
Hefebrot/Weißbrot
22002
180
30-50
Laugenbrötchen/-bre-
zeln, vorheizen:
10 Min. bei 230 °C
2
200
2220 15-20
Pizza,
vorheizen 250 °C
0
250
12-14
EEB 950.0 9
9


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