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Gerecht Functie Temperatuur
(°C)
Tijd (min) Roosterhoogte
Brood (rogge-
brood):
1. Eerste deel
van het bak-
proces.
2. Tweede
deel van het
bakproces.
Boven-/onder-
warmte
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Roomsoezen /
Eclairs
Boven-/onder-
warmte
190 - 210
1)
20 - 35 3
Biscuitrol Boven-/onder-
warmte
180 - 200
1)
10 - 20 3
Kruimeltaart
(droog)
Multi hetelucht 150 - 160 20 - 40 3
Boter-/Suiker-
koek
Boven-/onder-
warmte
190 - 210
1)
20 - 30 3
Vruchtentaart
(bereid met gist-
deeg/roer-
deeg)
2)
Multi hetelucht 150 35 - 55 3
Vruchtentaart
(bereid met gist-
deeg/roer-
deeg)
2)
Boven-/onder-
warmte
170 35 - 55 3
Vruchtentaart
met kruimel-
deeg
Multi hetelucht 160 - 170 40 - 80 3
Gistcake met
delicate garne-
ring (bijvoor-
beeld kwark,
room, pudding-
vulling)
Boven-/onder-
warmte
160 - 180
1)
40 - 80 3
1)
Oven voorverwarmen.
2)
Gebruik de braadpan.
Koekjes
Gerecht Functie Temperatuur
(°C)
Tijd (min) Roosterhoogte
Zandkoekjes Multi hetelucht 150 - 160 10 - 20 3
NEDERLANDS 23
23


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