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GARTABELLE
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör
Hefekuchen Ja 2 160-180 35-55 Rost + Kuchenform
Plätzchen / Törtchen Ja 3 170-180 15-40 Kuchenblech
Beignets Ja 3 180 30-40 Kuchenblech
Blätterteigtörtchen / Salziges Blätterteiggebäck Ja 3 180-200 20-30 Kuchenblech
Baiser Ja 3 90 120-130 Kuchenblech
Lamm / Kalb / Rind / Schwein Ja 2 190-200 90-110 Fettpfanne oder Rost + Auflaufform
Hähnchen / Kaninchen / Ente Ja 2 190-200 65-85 Fettpfanne oder Rost + Auflaufform
Puter / Gans Ja 2 190-200 140-180 Fettpfanne oder Rost + Auflaufform
Fisch gebacken / in Folie (Filet, ganz) Ja 2 180-200 50-60 Fettpfanne oder Rost + Auflaufform
Lasagne / überbackene Pasta / Cannelloni /
Aufläufe
Ja 2 190-200 45-55 Rost + Auflaufform
Brot / Fladenbrot Ja 2 190-230 15-50 Fettpfanne oder Backblech
Pizza Ja 2 230-250 7-20 Fettpfanne oder Backblech
Toast Ja 4 200 2-5 Rost
Gratiniertes Gemüse Ja 3 200 15-20 Rost + Auflaufform
Fischfilets, -stücke gegrillt Ja 3 200 30-40 Rost + Auflaufform
Bratwurst / Fleischspieße / Rippchen /
Hamburger
Ja 4 200 30-50
Rost + Fettpfanne mit Wasser auf
der 1. Einschubebene, nach halber
Garzeit wenden
Gefüllter Kuchen (Käsekuchen, Strudel,
Obstkuchen)
Ja 1 180-200 50-60 Fettpfanne oder Rost + Auflaufform
Salzige Kuchen (Gemüsetorte, Quiche) Ja 1 180-200 35 -55 Rost + Kuchenform
Gefülltes Gemüse (Tomaten, Paprika, Zucchini,
Auberginen)
Ja 2 180-200 40-60 Rost + Auflaufform
Salzige Kuchen (Gemüsetorte, Quiche) Ja 1/ 3 180-190 45-55
Rost + Grillpfanne, Einschubebenen
nach halber Garzeit vertauschen
Pizza / Fladenbrot Ja 1/3 230-250 12-30
Kuchenblech + Fettpfanne,
Einschubebenen nach halber Garzeit
vertauschen
Plätzchen / Törtchen - 1 /3 170-180 20-40
Kuchenblech + Fettpfanne,
Einschubebenen nach halber Garzeit
vertauschen
Beignets - 1/ 3 180 35-45
Kuchenblech + Fettpfanne,
Einschubebenen nach halber Garzeit
vertauschen
9


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