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Taarten en cakes in
vormen
Tijdsduur,
minuten
TemperaĆ
tuur ºC
VerwarmingsĆ
methode
HoogteVorm op het rooster
Fijne cake
(ook zandtaart)
TulbandĆ/kransĆ/
rechthoekige bakvorm
2 t 170Ć190 60Ć70
Taartbodem met rand
van zandtaartdeeg
Springvorm 1 Q 180Ć200 25Ć35
Taartbodem van
roerdeeg
Vorm voor
vruchtenbodem
2 Q 140Ć160 20Ć30
Biscuittaart Springvorm 1 t 160Ć180 30Ć40
VruchtenĆ of kwarktaart,
zandtaartdeeg*
Donkere springvorm 2 t 180Ć200 70Ć90
Fijne vruchtentaart, van
roerdeeg
Springvorm/
Tulbandvorm
2 Q 150Ć170 50Ć60
Pikante taart*
(bijv. quicheĆ/uientaart)
Springvorm 1 Q 150Ć170 55Ć65
* Taart ca. 20 minuten in het apparaat laten afkoelen.
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of bovenkant
Bakplaat
Bakplaat + braadslede*
2
2+4
Q
Q
160Ć180
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant (vruchten)
Braadslede
Bakplaat + braadslede*
3
2+4
t
Q
180Ć200
160Ć180
40Ć50
50Ć60
Biscuitrol (voorverwarmen) Braadslede 3 t 190Ć210 15Ć20
Gevlochten gebak met
500Ăg bloem
Bakplaat 2 t 180Ć200 30Ć40
Kerststol met 500 g bloem
Kerststol met 1 kg bloem
Bakplaat
Bakplaat
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, zoet Braadslede 2 t 170Ć190 55Ć65
Pizza (gistdeeg) Braadslede
Bakplaat + braadslede*
3
2+4
t
Q
210Ć230
170Ć200
25Ć35
35Ć45
* Schuif bij het bakken op twee niveaus altijd de braadslede in boven de bakplaat.
22


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