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Magnetron / Gebruikershandleiding 113 / NL
Biscuitvlaaibodem Cakevorm vlaaibodem 160-180 - 30-40
Delicate fruitvlaai, biscuit Springvorm/ringvorm 170-180 100 35-45
Biscuitbodem, 2 eieren Cakevorm vlaaibodem 160-170 - 20-25
Biscuitvlaai, 6 eieren Donkere springvorm
cakevorm 170-180 - 35-45
Kruimeldeegbodem met
korst Donkere springvorm
cakevorm 170-190 - 30-40
Fruittaart/cheesecake
met gebakbodem* Donkere springvorm
cakevorm 170-190 100 35-45
Zwitserse vlaai** Donkere springvorm
cakevorm 190-200 - 45-55
Ringcake Ringvorm 170-180 40-50
Pizza, dunne bodem,
lichte topping** Ronde pizzavorm 220-230 - 15-25
Hartige cakes** Donkere springvorm
cakevorm 200-220 - 50-60
Notentaart Donkere springvorm
cakevorm 170-180 100 35-45
Gistdeeg met droge
topping Ronde pizzavorm 160-180 - 50-60
* Laat de cake ongeveer 20 mnuten afkoelen n de oven.
** het eten moet op de draatafel worden geplaatst.
Bakblikken Accessoires Type ver-
hitting Temperatuur
°C Magne-
tronver-
mogen in
Watt
Berei-
dingstijd
in minu-
ten
Gistdeeg met vochtige
topping Ronde pizzavorm 170-190 - 55-65
Vlechtbrood met 500 g
bloem Ronde pizzavorm 170-190 - 35-45
Stol met 500 g bloem Ronde pizzavorm 160-180 - 60-70
Strudel, zoet Ronde pizzavorm 190-210 100 35-45
* Laat de cake ongeveer 20 mnuten afkoelen n de oven.
Kleine baksels Accessoires Type ver-
hitting Temperatuur °C Bereidingstijd
in minuten
Biscuits Ronde pizzavorm 150-170 25-35
Macaroons Ronde pizzavorm 110-130 35-45
5 Expert Kookgds
113


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