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Gebak op de plaat
Hoogt
e
VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of
bovenkant
Bakplaat
bakplaat + bakplaat
2
2+4
170Ć190
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Bakplaat,
bakplaat + bakplaat
3
2+4
170Ć190
150Ć170
40Ć50
50Ć60
Biscuitrol
(voorverwarmen)
Bakplaat 2 190Ć210 15Ć20
Gevlochten gebak met
500 g bloem
Bakplaat 2 160Ć180 30Ć40
Kerststol met 500 g
bloem
bakplaat 3 160Ć180 60Ć70
Kerststol met 1 kg
bloem
bakplaat 3 150Ć170 90Ć100
Strudel, zoet bakplaat 2 180Ć200 55Ć65
Pizza Bakplaat
bakplaat + bakplaat
2
2+4
220Ć240
180Ć200
25Ć35
40Ć50
Brood en broodjes
Hoogte VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
Brood met 1,2 kg bloem*,
(voorverwarmen)
Bakplaat 2 270
200
8
+35Ć45
Zuurdeegbrood met 1,2 kg
bloem*, (voorverwarmen)
Bakplaat 2 270
200
8
+40Ć50
Broodjes (bijv. roggebroodjes) Bakplaat 4 200Ć220 20Ć30
* Giet nooit water rechtstreeks in de hete oven.
53


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