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12.6 Boven + onderwarmte
Voedsel Gewicht
(g)
Tempera‐
tuur (°C)
Tijd (min.) Inzetni‐
veau
Accessoires
Platte cake1) 1000 160 - 170 30 - 35 2 Bakplaat
Koffiebroodjes
met appels en
gist
2000 170 - 190 40 - 50 3 Bakplaat
Lekbak 1500 160 - 170 45 - 552) 2 Bakplaat
KIP, HEEL 1350 200 - 220 60 - 70 2 Bakrooster
1 Bakplaat
Halve kip 1300 190 - 210 35 + 30 3 Bakrooster
1 Bakplaat
Varkensbraad‐
stuk
600 190 - 210 30 - 35 3 Bakrooster
1 Bakplaat
Flanbrood1) 800 230 - 250 10 - 15 2 Bakplaat
Gevulde gistca‐
ke1)
1200 170 - 180 25 - 35 2 Bakplaat
Kwarktaart 2600 170 - 190 60 - 70 2 Bakplaat
Zwitserse appel‐
flan1)
1900 200 - 220 30 - 40 1 Bakplaat
Kerstcake1) 2400 170 - 180 55 - 653) 2 Bakplaat
Boerenbrood4) 750 + 750 180 - 200 60 - 70 1 2 lichtbak (leng‐
te: 20 cm)
Roemeense bis‐
cuittaart1)
600 + 600 160 - 170 40 - 50 2 2 lichtbak (leng‐
te: 25 cm) op de‐
zelfde rekstand
Roemeense bis‐
cuittaart - tradi‐
tioneel
600 + 600 160 - 170 30 - 40 2 2 lichtbak (leng‐
te: 25 cm) op de‐
zelfde rekstand
Broodjes1) 800 200 - 210 10 - 15 2 Bakplaat
Zwitserse rol1) 500 150 - 170 15 - 20 1 Bakplaat
Schuim 400 100 - 120 40 - 50 2 Bakplaat
Kruimeltaart1) 1500 180 - 190 25 - 35 3 Bakplaat
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