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Gebruiksaanwijzing
21
Tips voor het bakken
Zandtaartkoekjes 3.
170-190
1
0:06-0:20
Spritsgebak 3.
160-180
1
0:10-0:40
Roerdeegkoekjes 3. 170-190 0:15-0:20
Eiwitgebak, schuimgebak 3. 100-120 2:00-2:30
Bitterkoekjes 3. 120-140 0:30-0:60
Klein gistgebak 3. 170-190 0:20-0:40
Klein gistgebak 3.
190-210
1
0:20-0:30
Broodjes 5.
180-220
1
0:20-0:35
1) Oven voorverwarmen
2) Combi-bakplaat c.q. bakplaat gebruiken!
Tip
Zo stelt u vast of de taart
gaar is
Steek een houten stokje boven in de taart. Als er geen
deeg meer aan het hout kleeft, kunt u de oven uit-
schakelen en de nawarmte gebruiken.
De taart val in elkaar (wordt
klef, sponzig, waterstrepen)
Controleer uw recept. Gebruik de volgende keer min-
der vocht. Let op de roertijden, zeker bij het gebruik
van keukenmachines.
De taart is aan de onderkant
te licht
Neem de volgende keer een donkere bakvorm of zet
de taart een niveau lager.
Taart met vochtige vulling/
kaastaart is niet gaar
Bak deze de volgende keer op een lagere temperatuur
en een langere baktijd.
Soort gebak
Inzetni-
veau van
boven
Temperatuur
°C
Tijd
21


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