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130
Zwitserse vruchtentaart** donkere springvorm 0 190-200 - 45-55
Tulband Tulbandvorm 3 170-180 40-50
Pizza, dunne bodem, weinig bedek-
king**
ronde pizzaplaat 0 220-230 - 15-25
Hartig gebak** donkere springvorm 0 200-220 - 50-60
Notentaart donkere springvorm 3 170-180 90 35-45
Gistdeeg met droge bedekking ronde pizzaplaat 3 160-180 - 50-60
Gistdeeg met vochtige bedekking ronde pizzaplaat 3 170-190 - 55-65
Broodvlecht van 500 g bloem* ronde pizzaplaat 3 170-190 - 35-45
Kerststol van 500 g bloem ronde pizzaplaat 3 160-180 - 60-70
Strudel, zoet ronde pizzaplaat 3 190-210 180 35-45
Klein gebak Toebehoren Verwarmings-
methode
Temperatuur in°C Tijdsduur in minuten
Koekjes ronde pizzaplaat 3 150-170 25-35
Bitterkoekjes ronde pizzaplaat 3 110-130 35-45
Schuimgebak ronde pizzaplaat 3 100 80-100
Muffins Muffinplaat op het rooster 3 160-180 35-40
Deeg van bijv. soesjes ronde pizzaplaat 3 200-220 35-45
Bladerdeeggebak ronde pizzaplaat 3 190-200 35-45
Gistdeeggebak ronde pizzaplaat 3 200-220 25-35
Brood en broodjes Accessoires Verwar-
mingsme-
thode
Temperatuur in °C Tijdsduur in minuten
Zuurdeegbrood van 1,2 kg bloem ronde pizzaplaat 3 210-230 50-60
Plat rond brood* ronde pizzaplaat 3 220-230 25-35
Broodjes ronde pizzaplaat 3 210-230 25-35
Broodjes van gistdeeg, zoet ronde pizzaplaat 3 200-220 15-25
* Vorm direct op de draaischijf plaatsen.
Gebak in vormen Accessoires Verwar-
mingsme-
thode
Temperatuur °C Magnetronvermo-
gen in watt
Tijdsduur in mi-
nuten
* Gebak ca. 20 minuten in de oven laten afkoelen.
* Vorm direct op de draaischijf plaatsen.
130


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