AEG 43336VY-MN User Manual download pdf (Page 24)

Backware Rost Temperatur in °C Dauer in Minuten

Baguettes 2+4 180-200 20-30

Bradepandekage 3 150-160 50-60

Fruktkakor 3 140-150 70-80

Muffins 2+4 160-170 15-25

Rulltarta 3 190-210 6-15

Bullar 2+4 185-195 8-15

Längder/ Kransar 2+4 170-180 25-35

Pepparkakor 2+4 160-170 8-15

Formkage 2+4 150-160 30-40

Biskuit/Sandku-

chen

2 150-160 50-60

Baiser 2+4 100 90-120

Baiserböden 2+4 100 90-120

- Aufwärmen 2+4

bei ausgeschalte-

tem Backofen

Plätzchen 2+4 150-160 10-20

Brandteiggebäck 2+4 155-165 30-40

Obstkuchen, Mür-

beteig

2+4 150-160

Vorbacken, Böden

10-15

Obstkuchen, Mür-

beteig

2+4 150-160

Fertigbacken

35-45

Obstkuchen,

Streuselteig

2+4 170-180 30-40

10.4 Ober-/Unterhitze

Backware Rost

Temperatur in

°C

Dauer in Minu-

ten

Brötchen 3-4 200-225 10-20

Vollkornbrötchen 3-4 190-200 20-25

Småt gærbrød med fyld 3-4 200-225 10-12

Formbröd 2-3 190-210 30-40

Ciabatta-Brötchen 3-4 210-230 10-20

Foccacia 3-4 220-230 15-20

Fladenbrot 3-4 250 5-15

Brezeln 3-4 180-200 12-15

Weißbrot / Limpor 2 175-225 35-45

Weißbrot 1-2 190-210 25-40

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