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Baktabel
Bakken op één inzethoogte
Soort gebak Ovenfunctie Inzet-
niveau
Tempera-
tuur °C
Tijd uur:
Min.
Gebak in vormen
Tulband Multi Hetelucht 1 160-170 0:50-1:10
Zandgebak/koningstaart Multi Hetelucht 1 150-170 1:10-1:30
Biscuittaart Multi Hetelucht 1 160-180 0:25-0:40
Taartbodem van zandtaart-
deeg
Vochtige hetelucht 2
170-190
1)
0:10-0:25
Taartbodem van roerdeeg Vochtige hetelucht 2 150-170 0:20-0:25
Dichte appeltaart Multi Hetelucht 1 160-180 0:50-1:00
Appeltaart (2 vormen O 20
cm, diagonaal geplaatst)
Multi Hetelucht 1 180-190 1:05-1:20
Hartige taart ( bijv. Quiche
Lorraine)
Multi Hetelucht 2 170-190 0:30-1:10
Kwarktaart Multi Hetelucht 1 160-180 1:00-1:30
Gebak op bakblik
Gistbroodje/krans Vochtige hetelucht 1 160-180 0:30-0:40
Kerststol Multi Hetelucht 1 160-180 0:40-1:00
Brood (roggebrood) Multi Hetelucht 1 180-200 0:45-0:60
Roomsoezen/tompoezen Multi Hetelucht 2 170-190 0:30-0:40
Biscuitrol Multi Hetelucht 2
200-220
1)
0:08-0:15
Kruimelgebak droog Vochtige hetelucht 2 160-180 0:20-0:40
Boter-/suikerkoek Vochtige hetelucht 2
180-200
1)
0:15-0:30
Vruchtentaart (op gistdeeg/
roerdeeg)
Multi Hetelucht 2 160-180 0:25-0:50
Vruchtentaart op zandtaart-
deeg
Multi Hetelucht 2 170-190 0:40-1:20
Plaatkoek met kwetsbaar be-
leg ( bijv. kwark, slagroom,
pudding)
Multi Hetelucht 2 150-170 0:40-1:20
Pizza (met veel beleg) Multi Hetelucht 2
190-210
1)
0:20-0:40
Pizza (dun) Multi Hetelucht 2
230
1)
0:12-0:20
Turks brood Multi Hetelucht 2
230
1)
0:10-0:20
Zwitsers fruitpuddinkje Multi Hetelucht 2 190-210 0:35-0:50
28
Tips, tabellen en adviezen
28


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