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Gebak op bakplaat
Gerecht Temperatuur (°C) Tijd (min) Rooster‐
hoogte
Vlechtbrood/broodkrans 170 - 190 40 - 50 2
Kerststol 160 - 1801) 50 - 70 2
Brood (roggebrood):
1. Eerste deel van het bakproces.
2. Tweede deel van het bakproces.
1. 2301)
2. 160 - 1801)
1. 20
2. 30 - 60
1 - 2
Roomsoezen / Eclairs 190 - 2101) 20 - 35 3
Koninginnenbrood (opgerolde cake
met jam) 180 - 2001) 10 - 20 3
Kruimeltaart (droog) 160 - 180 20 - 40 3
Amandelcake/suikertaart 190 - 2101) 20 - 30 3
Vruchtentaart (bereid met gistdeeg/
roerdeeg) 2)
170 35 - 55 3
Vruchtentaart met kruimeldeeg 170 - 190 40 - 60 3
Plaatkoek met kwetsbare garnering
(bijv. kwark, room, puddingvulling) 160 - 1801) 40 - 80 3
Ongedesemd brood 230 - 250 10 - 15 1
Vlaaien (CH) 210 - 230 35 - 50 1
1) Oven voorverwarmen.
2) Gebruik braadpan.
Koekjes
Gerecht Temperatuur (°C) Tijd (min) Rooster‐
hoogte
Zandkoekjes 170 - 190 10 - 20 3
Zandtaartdeeg/ Deegreepjes 1601) 20 - 35 3
Roerdeegkoekjes 170 - 190 20 - 30 3
Eiwitgebak / schuimgebak 80 - 100 120 - 150 3
Bitterkoekjes 120 - 130 30 - 60 3
Koekjes gemaakt van gistdeeg 170 - 190 20 - 40 3
Klein bladerdeeggebak 190 - 2101) 20 - 30 3
Broodjes 190 - 2101) 10 - 55 3
1) Oven voorverwarmen.
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