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DE39
ERPROBTE REZEPTE in Übereinstimmung mit den Richtlinien IEC 60350-1:2011-12 und
DIN 3360-12:07:07
In der Garzeittabelle werden die idealen Betriebsarten und Gartemperaturen für ein optimales Ergebnis bei
verschiedenen Rezepten angegeben. Um auf nur einer Ebene mit der Heißluftfunktion zu backen, sollten
Sie die Speisen auf der 2. Ebene platzieren und die geeignete Temperatur für die Funktion „HEISSLUFT“ auf
mehreren Ebenen wählen.
Rezept Be-
triebsart
Vor-
heizen
Einschu-
bebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und
Anmerkungen
IEC 60350-1:2011-12 § 7.5.2
Mürbeteigkekse
- 3 170 15-30 Fettpfanne / Backblech
- 1-4 150 25-40
Ebene 4: Backblech
Ebene 1: Fettpfanne /
Backblech
IEC 60350-1:2011-12 § 7.5.3
Kleingebäck
- 3 170 25-35 Fettpfanne / Backblech
- 1-4 160 30-40
Ebene 4: Backblech
Ebene 1: Fettpfanne /
Backblech
IEC 60350-1:2011-12 § 7.6.1
Fettfreier Biskuitkuchen
- 2 170 30-40 Kuchenform auf Rost
- 1-4 160 35-45
Ebene 4: Kuchenform auf
Rost
Ebene 1: Kuchenform auf
Rost
IEC 60350-1:2011-12 § 7.6.2
Zwei 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
Toast** - 5 Hoch 3-6 Rost
IEC 60350-1:2011-12 § 9.3
Hamburger** - 5 Hoch 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
- 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 - 2 170 110-150 Ebene 2: Fettpfanne
DIN 3360-12:07 Anhang C
Flacher Kuchen
- 3 170 35-45 Fettpfanne / Backblech
- 1-4 160 40-50
Ebene 4: Backblech
Ebene 1: Fettpfanne /
Backblech
20


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