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49
Gebak op de plaat
Hoogt
e
VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of
bovenkant
Braadslede,
bakplaat + braadslede**
2
2+4
f
T
170Ć190
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Braadslede,
bakplaat + braadslede**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
Biscuitrol
(voorverwarmen)
Braadslede 2 f 170Ć190 15Ć20
Gevlochten gebak met
500 g bloem
Braadslede 2 f 170Ć190 30Ć40
Kerststol met 500 g
bloem
Braadslede 3 t 160Ć180 60Ć70
Kerststol met 1 kg
bloem
Braadslede 3 t 150Ć170 90Ć100
Strudel, zoet Braadslede 2 t 190Ć210 55Ć65
Pizza Braadslede,
bakplaat + braadslede**
2
2+4
t
T
220Ć240
180Ć200
25Ć35
40Ć50
* Voor erg vochtige vruchtentaarten de diepere braadslede gebruiken.
** Schuif bij het bakken op twee niveaus altijd de braadslede in boven de plaat.
Brood en broodjes
Hoogte VerwarĆ
mingsĆ
methode
Tem pe raĆ
tuur ºC
Tijdsduur,
minuten
Brood met 1,2 kg bloem*,
(voorverwarmen)
Braadslede 2 f 300
200
8
35Ć45
Zuurdeegbrood met 1,2 kg bloem*,
(voorverwarmen)
Braadslede 2 f 300
200
8
40Ć50
Broodjes (bijv. roggebroodjes) Braadslede 3 f 200Ć220 20Ć30
* Giet nooit water rechtstreeks in de hete oven.
49


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