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Kager i form
Bagetid,
minutter
TemperaĆ
tur ºC
OvnĆ
funktion
RilleForm risten
Tærtebund med kant af mørdej Springform 1 Q 180Ć200 25Ć35
Kagebund af rørdej Form til frugtbund 2 Q 150Ć170 20Ć30
Biskuittærte Springform 2 f 160Ć180 30Ć40
FrugtĆ eller kvarktærte, mørdej* mørk springform 2 t 180Ć200 70Ć90
Frugtkage fin, af rørdej SpringĆ/ høj
randform
2 Q 150Ć170 50Ć60
Pikante kager*
(f.eks. quiche/løgtærte)
Springform 1 Q 150Ć170 55Ć65
* Lad kagen hvile i ovnen i ca. 20 minutter.
Kager pladen
Trin OvnĆ
funktion
Temperatur
ºC
Bagetid,
minutter
RørĆ eller gærdej med tørt
pynt (røredej)
Aluminiumsbageplade
Aluminiumsbageplade +
universalbradepande**
2
2+4
f
Q
190Ć210
150Ć170
20Ć30
35Ć45
RørĆ og gærdej med
saftigt pynt* (frugt)
Universalbradepande
Aluminiumsbageplade +
universalbradepande**
3
2+4
t
Q
170Ć190
140Ć160
40Ć50
50Ć60
Biskuitroulade (forvarm) Universalbradepande 3 f 190Ć210 15Ć20
Fletbrød med 500 g mel Aluminiumsbageplade 2 f 180Ć200 30Ć40
Kage med 500 g mel
Kage med 1 kg mel
Aluminiumsbageplade
aluminiumsbageplade
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, sød Universalbradepande 2 t 170Ć190 55Ć65
Pizza Universalbradepande
Aluminiumsbageplade +
universalbradepande**
3
2+4
t
Q
220Ć240
180Ć200
25Ć35
35Ć45
* Meget saftige frugtkager lykkes bedst i den dybere universalbradepande.
** Ved bagning to trin skal man altid skubbe universalpanden over pladen.
16


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