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Taarten en cakes in
vormen
Vorm op het rooster Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Cake, eenvoudig Tulband-/kransĆ/
rechthoekige
bakvorm
2 Q 160Ć180 50Ć60
Fijne cake
(ook zandtaart)
Tulband-/kransĆ/
rechthoekige
bakvorm
2 Q 150Ć170 60Ć70
Taartbodem met rand van
zandtaartdeeg
Springvorm 1 Q 170Ć190 25Ć35
Taartbodem van roerdeeg Vorm voor
vruchtenbodem
2 Q 150Ć170 20Ć30
Biscuittaart Springvorm 2 t 160Ć180 30Ć40
Vruchten- of kwarktaart,
zandtaartdeeg*
Donkere springvorm 2 t 170Ć190 70Ć90
Fijne vruchtentaart, van
roerdeeg
Springvorm/
Tulbandvorm
2 Q 150Ć170 50Ć60
Pikante taart*
(bijv. quiche-/uientaart)
Springvorm 1 Q 150Ć170 55Ć65
* Taart ca. 20 minuten in de oven laten afkoelen.
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met droge
vulling of bovenkant
Aluminium bakplaat
Aluminium bakplaat +
Braadslede**
2
2+4
Q
Q
160Ć180
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Aluminium bakplaat
Aluminium bakplaat +
Braadslede**
2
2+4
t
Q
160Ć180
140Ć160
40Ć50
50Ć60
Biscuitrol (voorverwarmen) Braadslede 3 t 190Ć210 15Ć20
Gevlochten gebak met 500 g
bloem
Aluminium bakplaat 2 Q 150Ć170 30Ć40
Kerststol met 500 g bloem
Kerststol met 1 kg bloem
Aluminium bakplaat
Aluminium bakplaat
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, zoet Braadslede 2 t 170Ć190 55Ć65
18


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