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BEREIDINGSTABEL
RECEPT FUNCTIE
VOORVER-
WARMEN
TEMPERATUUR
(°C)
BEREIDINGSTIJD
(MIN)
NIVEAU EN
ACCESSOIRES
Luchtig gebak
160 - 180 30 - 90
2/3
Ja 160 - 180 30 - 90
4
1
Gevulde taart(cheesecake, strudel,
vruchtentaart)
160–200 30 - 85
3
Ja 160–200 35-90
4
1
Koekjes / taartjes
170 - 180 15 - 45
3
Ja 160-170 20-45
4
1
Ja 160-170 20-45 ***
5
3 1
Soesjes
180-200 30-40
3
Ja 180-190 35-45
4
1
Ja 180-190 35-45 ***
5
3 1
Meringues
Ja 90 110-150
3
Ja 90 130 - 150
4
1
Ja 90 140-160 ***
5
3 1
Pizza (Dun, dik, focaccia)
220 - 250 20 - 40
2
Ja 220 - 240 20 - 40
4
1
Ja 220 - 240 25-50 ***
5
3 1
Heel brood 0,5 kg
180 - 220 50 - 70
2
Broodjes
180 - 220 30 - 50
2
Brood
Ja 180-200 30 - 60
4
1
Diepvriespizza's
250 10 - 15
2
Ja 250 10 - 20
4
1
Hartige taarten (groentetaart, quiche)
Ja 180-190 45 - 60
2
Ja 180-190 45 - 60
4
1
Ja 180-190 45-70 ***
5
3 1
Pasteitjes / bladerdeeghapjes
Ja 190-200 20-30
3
Ja 180-190 20-40
4
1
Ja 180-190 20-40 ***
5
3 1
Lasagne / soué
190-200 40 - 65
3
Pasta uit de oven / Cannelloni
190-200 25 - 45
3
8


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