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Bakresultaat Mogelijke oorzaak Oplossing
De cake zakt in (wordt klef,
klonterig, streperig).
Te veel vocht in het deeg.
Minder vocht gebruiken. Let op
de kneedtijden, vooral bij het
gebruik van keukenmachines
De cake is te droog. Te lage oventemperatuur Oventemperatuur verhogen
De cake is te droog. Te lange baktijd. De baktijd verkorten.
Gebak wordt ongelijkmatig
bruin
Te hoge oventemperatuur en te
korte baktijd
De oventemperatuur lager in-
stellen en de baktijd verlengen.
Gebak wordt ongelijkmatig
bruin
Het deeg is niet gelijkmatig
verdeeld
Verdeel het deeg gelijkmatig
over de bakplaat
Gebak wordt niet gaar binnen
de aangegeven baktijd
Te lage temperatuur.
Oveninstelling iets hoger in-
stellen
Ovenschotels en gegratineerde gerechten
Schotel Ovenfunctie Rekstand Temperatuur °C Tijd in min.
Pastaschotel
Boven + onder-
warmte
1 180 - 200 45 - 60
Lasagne
Boven + onder-
warmte
1 180 - 200 25 - 40
Groentegratin
1)
Circulatiegrill of
Multi hetelucht
1 160 - 170 15 - 30
Stokbroden be-
dekt met gesmol-
ten kaas
Circulatiegrill of
Multi hetelucht
1 160 - 170 15 - 30
Zoete ovenscho-
tels
Boven + onder-
warmte
1 180 - 200 40 - 60
Visschotels
Boven + onder-
warmte
1 180 - 200 30 - 60
Gevulde groente
Circulatiegrill of
Multi hetelucht
1 160 - 170 30 - 60
1) Oven voorverwarmen
Braden
Braadservies
Gebruik hittebestendig servies om te braden (lees de instructies van de fabrikant).
Grote braadstukken kunt u direct in de diepe braadpan braden (indien aanwezig) of op
een rooster boven de braadpan.
Braad mager vlees in een braadpan met deksel. Op die manier blijft het vlees sappiger.
Alle soorten vlees, die een korst moeten krijgen, kunt u in de braadschaal zonder deksel
braden.
Nuttige aanwijzingen en tips
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