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DE41
ERPROBTE REZEPTE in Übereinstimmung mit den Richtlinien IEC 60350-1:2011-12 und DIN 3360-
12:07:07
Rezept Betriebs-
art
Vorhei-
zen
Einschube-
bene (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 (wenden Sie
das Gargut nach halber
Garzeit)
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
21


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