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CAKE / GEBAK / BROOD OP BAKPLATEN
Verwarm de lege oven voor.
(°C) (min)
Beboterde amandeltaart /
Suikerkoek
Conventioneel
koken
190 - 210 20 - 30 2
Vruchtentaart (gemaakt van
gistdeeg/zacht cakedeeg)
Hete lucht 150 - 170 30 - 55 2
Vruchtentaart (gemaakt van
gistdeeg/zacht cakedeeg)
Conventioneel
koken
170 35 - 55 2
Vruchtencake van zanddeeg Hete lucht 160 - 170 40 - 80 2
Plaatkoek met delicate gar-
nering (bijvoorbeeld kwark,
room, puddingvulling)
Conventioneel
koken
160 - 180 40 - 80 2
KOEKJES EN BISCUITS
Gebruik de tweede rekstand.
(°C) (min)
Zandkoekjes Hete lucht 150 - 160 15 - 25
Zanddeeg / Deegreepjes voor
op vlaaien/taarten
Hete lucht 140 20 - 35
Zanddeeg / Deegreepjes voor
op vlaaien/taarten, verwarm de
oven voor
Conventioneel ko-
ken
160 20 - 30
Koekjes gemaakt van spons-
deeg
Hete lucht 150 - 160 15 - 20
Eiwitgebak/schuimgebak Hete lucht 80 - 100 120 - 150
Makarons Hete lucht 100 - 120 30 - 50
Koekjes gemaakt van gistdeeg Hete lucht 150 - 160 20 - 40
NEDERLANDS 33
33


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