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Gebak / brood op bakplaat
Gerecht -functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Vlechtbrood/broodkrans Boven-/Onder-
warmte
170 - 190 30 - 40 2
Kerststol
1)
Boven-/Onder-
warmte
160 - 180 50 - 70 2
Brood (roggebrood)
1)
Boven-/Onder-
warmte
2
eerst 230 20
vervolgens 160 - 180 30 - 60
Roomsoezen / Eclairs
1)
Boven-/Onder-
warmte
190 - 210 20 - 35 2
Biscuitrol
1)
Boven-/Onder-
warmte
180 - 200 10 - 20 2
Kruimeltaart (droog) Hetelucht 150 - 160 20 - 40 1
Boter-/Suikerkoek
1)
Boven-/Onder-
warmte
190 - 210 20 - 30 2
Vruchtentaart (bereid
met gistdeeg/roer-
deeg)
2)
Hetelucht 150 - 160 35 - 55 1
Vruchtentaart (bereid
met gistdeeg/roer-
deeg)
2)
Boven-/Onder-
warmte
170 35 - 55 1
Vruchtentaart met krui-
meldeeg
Hetelucht 160 - 170 40 - 80 1
Plaatkoek met kwetsba-
re garnering (bijvoor-
beeld kwark, room, pud-
dingvulling)
1)
Boven-/Onder-
warmte
160 - 180 40 - 80 2
1)
Oven voorverwarmen.
2)
Gebruik de braadpan.
Koekjes
Gerecht -functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Zandkoekjes Hetelucht 150 - 160 10 - 20 1
Short bread / Zandtaart-
deeg / Gebakreepjes
Hetelucht 140 20 - 35 1
NEDERLANDS 19
19


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