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21Toepassingen, tabellen en tips
Kwarktaart Conventioneel 1 170-190 1:00-1:30
Gebak op de bakplaat
Gistbroodje/-krans Conventioneel 3 170-190 0:30-0:40
Kerststol Conventioneel 3 160-180
1)
0:40-1:00
Brood (roggebrood)
-eerst
-dan
Conventioneel 1
250
1)
160-180
0:20
0:30-1:00
Roomsoezen/tompoezen Lucht circulatie 3 160-170
1)
0:15-0:30
Biscuitrol Conventioneel 3 180-200
1)
0:10-0:20
Kruimelgebak droog Lucht circulatie 3 150-160 0:20-0:40
Boter-/suikerkoek Conventioneel 3 190-210
1)
0:15-0:30
Vruchtentaart
(op gistdeeg/roerdeeg)
Lucht circulatie 3 150 0:35-0:50
Vruchtentaart
(op gistdeeg/roerdeeg)
Conventioneel 3 170 0:35-0:50
Vruchtentaart op zandtaartdeeg Conventioneel 3 170-190 0:40-1:20
Plaatkoek met kwetsbare garne-
ring (bijv. kwark, room,
puddingvulling)
Conventioneel 3 160-180 0:40-1:20
Pizza (met veel beleg) Conventioneel 1 190-210
1)
0:30-1:00
Pizza (dun) Conventioneel 1 230-250
1)
0:10-0:25
Turks brood Conventioneel 1 250-270 0:08-0:15
Zwitsers fruitpuddinkje Conventioneel 1 200-220 0:35-0:50
Koekjes
Koekjes van zandtaartdeeg Lucht circulatie 3 150-160 0:06-0:20
Koekjes van zandtaartdeeg Lucht circulatie 1 / 3 150-160 0:06-0:20
Sprits Lucht circulatie 3 140 0:20-0:30
Sprits Lucht circulatie 1 / 3 140 0:25-0:40
Sprits Conventioneel 3 160
1)
0:20-0:30
Koekjes van roerdeeg Lucht circulatie 3 150-160 0:15-0:20
Koekjes van roerdeeg Lucht circulatie 1 / 3 150-160 0:15-0:20
Schuimgebak, baiser Lucht circulatie 3 80-100 2:00-2:30
Bitterkoekjes Lucht circulatie 3 100-120 0:30-0:60
Met gist gebakken koekjes Lucht circulatie 3 150-160 0:20-0:40
Koekjes van bladerdeeg Lucht circulatie 3 170-180
1)
0:20-0:30
Broodjes Lucht circulatie 3 160
1)
0:20-0:35
Soort gebak Ovenfunctie
Inzet-
niveau
Tempera-
tuur °C
Tijd
uur: min.
21


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