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Opmerking: als gevolg van de hoge vochtigheid kan er
bij het bakken met onderĆ en bovenwarmte speciaal f
aan de binnenkant van de ovenruit condensvorming
optreden. Als u de ovendeur opent, komt er stoom vrij.
Bijkomende informatie vindt u onder Tips voor het
bakken" na de tabellen.
Gebak in vormen
Vorm op het rooster Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Cake, eenvoudig TulbandĆ/kransĆ/
rechthoekige
bakvorm
2 Q 160Ć180 50Ć60
Fijne cake
(bijv. zandtaart)
TulbandĆ/kransĆ/
rechthoekige
bakvorm
2 Q 150Ć170 60Ć70
Zandtaartdeegbodem
met rand
Springvorm 1 Q 180Ć200 25Ć35
Taartbodem van
roerdeeg
Vorm voor
vruchtenbodem
2 T 160Ć180 20Ć30
Biscuittaart Springvorm 2 f 160Ć180 30Ć40
VruchtenĆ of kwarktaart,
zandtaartdeeg*
Donkere springvorm 2 t 180Ć200 70Ć90
Fijne vruchtentaart, van
roerdeeg
SpringĆ/tulbandvorm 2 Q 150Ć170 50Ć60
Pikante taart*
(bijv. quicheĆ/uientaart)
Springvorm 1 Q 170Ć190 50Ć60
* Gebak ca. 20 minuten in het apparaat laten afkoelen.
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of
bovenkant
Bakplaat
Bakplaat + braadslede**
3
2+4
f
T
170Ć190
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Bakplaat
Bakplaat + braadslede**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
Biscuitrol
(voorverwarmen)
Bakplaat 2 f 180Ć200 15Ć20
14


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