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Voedsel Gewicht (g) Tempera‐
tuur (°C)
Tijd (min.) Inzetni‐
veau
Accessoires
Kerstcake 1) 2400 150 - 170 50 - 60 3) 3 bakplaat
Quiche Lorrai‐
ne1)
1000 210 - 230 35 - 45 2 1 ronde bak‐
plaat (diame‐
ter: 26 cm)
Boerenbrood4) 750 + 750 180 - 190 50 - 60 3 bakplaat
Roemeense bis‐
cuittaart1)
600 + 600 150 - 170 40 - 50 2 2 lichtbak
(lengte: 25
cm) op de‐
zelfde rek‐
stand
Roemeense bis‐
cuittaart - tradi‐
tioneel
600 + 600 160 - 170 30 - 40 2 2 lichtbak
(lengte: 25
cm) op de‐
zelfde rek‐
stand
Broodjes1) 800 190 15 3 bakplaat
Broodjes1) 800 + 800 200 15 1 + 3 bakplaat
Zwitserse rol1) 500 150 - 170 10 - 15 3 bakplaat
Schuim 400 100 - 120 50 - 60 2 bakplaat
Schuim 400 + 400 100 - 120 55 - 65 1 + 3 bakplaat
Kruimeltaart1) 1500 170 - 180 20 - 30 2 bakplaat
Biscuittaart1) 600 150 - 170 20 - 30 2 bakplaat
Botercake1) 600 + 600 150 - 170 20 - 30 1 + 3 bakplaat
1) Verwarm de oven 10 minuten voor.
2) Laat de cake na het uitschakelen 7 minuten in de oven staan.
3) Laat de cake 10 minuten in de oven staan nadat je het apparaat hebt uitgeschakeld.
4) Stel de temperatuur in op 230°C en verwarm de oven 10 minuten voor.
12.9 Vochtig bakken
Gerecht Tempe‐
ratuur
(°C)
Tijd (min) Roos‐
ter‐
hoogte
Accessoires
Brood en pizza
Broodjes 190 25 - 30 2 bakplaat of grill- / roosterpan
NEDERLANDS 27
27


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