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Voedsel Gewicht (g) Tempera‐
tuur (°C)
Tijd (min.) Inzetni‐
veau
Accessoires
Roemeense bis‐
cuittaart - tradi‐
tioneel
600 + 600 150 - 160 30 - 40 2 2 lichtbak
(lengte: 25
cm) op dezelf‐
de rekstand
Koffiebroodjes
met gist1)
800 190 15 3 bakplaat
Zwitserse rol1) 500 150 - 160 15 - 20 3 bakplaat
Schuim 400 110 - 120 30 - 40 2 bakplaat
Kruimeltaart 1500 160 - 170 25 - 35 3 bakplaat
Cake, Zacht1) 600 150 - 160 25 - 35 2 bakplaat
1) Warm de oven 10 minuten voor.
2) Laat de cake na het uitschakelen 7 minuten in de oven staan.
3) Stel de temperatuur in op 250 °C en warm de oven 10 minuten voor.
12.8 Echte hetelucht
Voedsel Gewicht (g) Tempera‐
tuur (°C)
Tijd (min.) Inzetni‐
veau
Accessoires
Platte cake1) 1000 155 35 2 bakplaat
Platte cake1) 1000 + 1000 145 50 1 + 3 bakplaat
Gistcake met
appels1)
2000 170 - 180 40 - 50 3 bakplaat
Lekbak 1200 150 - 160 40 - 50 2) 3 bakplaat
KIP, HEEL 1400 200 50 2 bakrooster
1 bakplaat
Varkensbraad‐
stuk
600 180 - 200 30 - 40 2 bakrooster
1 bakplaat
Flanbrood1) 800 230 - 250 10 - 15 2 bakplaat
Gevulde gistca‐
ke
1200 160 - 170 20 - 30 3 bakplaat
Kwarktaart 2600 150 - 170 60 - 70 2 bakplaat
Zwitserse appel‐
flan1)
1900 180 - 200 50 - 40 3 bakplaat
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