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De vetgedrukte gegevens vermelden de beste verwarm-
methode voor het soort gebak.
Het * (sterretje) betekent dat u de oven moet voorverwarmen.
Als u gebruik maakt van bakpapier, wees er dan zeker van dat
dit geschikt is voor hoge temperaturen.
Tabel voor bakken van gebak met boven- en onderwarmte en de heteluchtoven
Soort gebak Richel
(van
onderaf)
Temperatuur
(in °C)
Richel
(van
onderaf)
Temperatuur
(in °C)
Baktijd
(in min.)
Zoet gebak
Marmercake, tulband 1 160-170 1 150-160 50-70
Rechthoekige cake 1 160-170 1 150-160 55-70
Cake in springvorm 1 160-170 2 150-160 45-60
Kwarkgebak in springvorm 1 170-180 2 150-160 65-85
Vruchtentaart, zandtaartdeeg 1 180-190 2 160-170 50-70
Vruchtentaart met garnering 1 170-180 2 160-170 60-70
Biscuittaart* 1 170-180 2 150-160 30-40
Taart met suikerglazuur 2 180-190 2 160-170 25-35
Vruchtentaart, roerbeslag 2 170-180 2 150-160 45-65
Kersencake 2 180-200 2 150-160 35-60
Biscuitrollade* 2 180-190 2 160-170 15-25
Gebak van roerbeslag 2 160-170 2 150-160 25-35
Broodvlecht, krans 2 180-200 2 160-170 35-50
Kerststol 2 170-180 2 150-160 45-70
Appeltaart 2 180-200 2 170-180 40-60
Donuts 1 170-180 2 150-160 40-55
Hartig gebak
Quiche 1 190-210 2 170-180 50-65
Pizza* 2 210-230 2 190-210 25-45
Brood 2 190-210 2 170-180 50-60
Broodjes* 2 200-220 2 180-190 30-40
Klein gebak en koekjes
Koekjes van zandtaartdeeg* 2 160-170 2 150-160 15-25
Spritskoekjes* 2 160-170 2 150-160 15-28
Koekjes van gistdeeg 2 180-190 2 170-180 20-35
Koekjes van bladerdeeg 2 190-200 2 170-180 20-30
Soesjes 2 180-190 2 180-190 25-45
Souf és
Rijstsouf é 1 190-200 2 180-190 35-50
Kaassouf é 1 190-200 2 180-190 40-50
Diepvriesgebak
Appel- en kwarktaart 2 180-200 2 170-180 50-70
Kwarktaart 2 180-190 2 160-170 65-85
Pizza 2 200-220 2
170-180 20-30
Ovenfrites* 2 200-220 2 170-180 20-35
Ovenkroketten 2 200-220 2 170-180 20-35
Let op: Het nummer in de kolom 'Richel' geeft de inschuifhoogte van het bakblik aan.
22
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