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BAKKEN IN DE OVEN – PRAKTISCHE TIPS
Gebak
het is aan te raden om gebak te bereiden op de bakplaten die deel uitmaken
van de uitrusting van het fornuis,
voordat u het gebak uit de oven neemt, kunt u de kwaliteit ervan controleren
met een houten stokje (als het gebak gelukt is, blijft het stokje droog en zuiver
wanneer u het erin steekt),
het is aangeraden om het gebak nog ong. 5 min. in de oven te laten nadat u
de oven uitgeschakeld heeft.
de parameters voor gebak in tabel 1 geven enkel aanwijzingen en kunnen
gecorrigeerd worden volgens uw eigen ervaring en culinaire smaak,
indien de informatie in kookboeken duidelijk afwijkt van de waarden in de
handleiding van het fornuis, laat u zich best leiden door de richtlijnen in de
handleiding.
Taart (Vruchtentaart)
Viervierdencake
Biscuit
Buns
Cake van gistdeeg
Cake brokkelbodem
Bladerdeeggebak
170
170
170
180
180
200
230-250
60-70
20-40
20-30
30-50
40-50
40-60
15-20
160
150-160
150-160
170
180
180
200-220
2
2-3
2-3
3
3
3
3
SOORT GEBAK
TEMPERATUUR
[ºC]
BAKTIJD
[MIN.]
NIVEAU
VAN ONDERAF
TEMPERATUUR
[ºC]oven eerst voor-
verwarmen
56


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