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59
DEUTSCH
58
FLEISCH
Hähnchen Backblech
Lamm
Backblech
190-210
190-210
50-55
1,0 Mitte 170-190 45-50
180-200 50-55
50-55
1,2 Unten
170-190 45-50
Spanferkel
Backblech
Kaninchen
Backblech
180-200 55-60
190-210 70-75
1,4 Mitte
170-190 70-75
1,2 Mitte
170-190 45-50
170-190 30-35
Roastbeef
Backblech
190-210 30-35
0,6 Mitte 180-200 25-30
190-210 30-35
Gewicht
(Kg)
Position
Funktion
Temperat.
(
o
C)
Zeit
(min)
Behältnis
Lende im Salzmantel
Backblech
170-190 35-40
0,6 Mitte
170-190 40-45
Lendenfilet
in Blätterteig
Backblech
180-200 35-40
1,0 Mitte
160-180 30-35
Spieße
Rost
180-200 10-12
0,3 Oben
Würstchen
Rost
190-210 10-15
0,6 Oben
GEBÄCK
Backblech
170-190 45-50
0,8
Mitte
160-180 40-45
Baiser
Backblech
Backform
180-200 20-25
100-120 70-75
0,35 Mitte
100-120 60-65
0,5 Mitte
170-190 15-20
Gewicht
(Kg)
Position
Funktion
Temperat.
(
o
C)
Zeit
(min)
Behältnis
Biskuit
Backform
150-170 35-40
0,5 Mitte 170-190 30-35
160-180 30-35
Biskuitrolle
Backblech
170-190 10-15
0,5 Mitte
160-180 10-15
Pudding
Backform
160-180 55-60
0,8 Mitte
150-170 50-55
Plätzchen
Backblech
160-180 20-25
1,0 Mitte
150-170 20-25
Blätterteig
Backblech
170-190 20-25
0,3 Mitte
160-180 15-20
Madeleines
Backblech
160-180 20-25
20-25
0,7 Mitte
160-180
Bratäpfel
Backblech
180-200 30-35
20-25
0,5 Mitte
170-190
Backform
170-190 55-60
0,6 Mitte
160-180 50-55
Backform
180-200 40-45
0,8 Mitte
170-190 40-45
Apfelkuchen
Ofenbananen
Plum Cake
Käsekuchen
9


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