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Hete lucht 3 Boven- en
onderwarmte %
Basisdeeg Inschuif-
hoogte
Temperatuur
in °C
Tijdsduur in
minuten
Inschuif-
hoogte
Temperatuur
in °C
Roerdeeg
Plaatgebak met bedekking 1 150 160 30 40 1 180 190
1 + 3 150 160 35 45 - -
Spring/rechthoekige vorm 1 150 160 55 70 2 160 170
Zandtaartdeeg
Plaatgebak met droge bedekking, bijv. strooisel 1 160 170 45 - 55 1 190 200
1 + 3 160 170 60 70 - -
Plaatgebak met vochtige bedekking, bijv. roomglazuur 1 160 170 70 80 1 180 190
Springvorm, bijv. kwarttaart 1 160 - 180 50 - 90 2 160 - 180
Vorm vruchtentaartbodem 1 160 170* 25 35 2 170 180*
Biscuitbeslag
Biscuitrol 1 180 190* 10 15 1 200 210*
Biscuit (6 eieren) 1 150 160 30 45 2 160 170
Biscuit (3 eieren) 1 150 160* 20 30 2 160 170*
Gistdeeg
Plaatgebak met droge bedekking, bijv. strooisel 1 170 180 45 - 55 1 190 200
1 + 3 170 180 50 - 60 - -
Gistkrans/-vlecht (500g) 1 160 170 35 45 1 180 190
Springvorm 1 160 170 30 40 2 160 170
Tulbandvorm 1 160 170 35 45 2 170 180
* Oven voorverwarmen
Hete lucht 3 Boven- en
onderwarmte %
Klein gebak Inschuif-
hoogte
Temperatuur
in °C
Tijdsduur in
minuten
Inschuif-
hoogte
Temperatuur
in °C
Gistdeeg 1 160 170 15 25 2 180 190
1 + 3 160 170 20 30 - -
Baisermassa 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Bladerdeeg/soezendeeg 1 190 210* 20 30 1 200 220*
1 + 3 190 210* 25 35 - -
Roerdeeg, bijv. muffins 1 150 160* 25 35 1 170 180*
1 + 3 150 160* 30 40 - -
Zandtaartdeeg, bijv. boterkoekjes 1 140 150* 15 - 20 2 150 160*
1 + 3 130 140* 20 25 - -
* Oven voorverwarmen
Hete lucht 3 Boven- en
onderwarmte %
Brood/broodjes Inschuif-
hoogte
Temperatuur
in °C
Tijdsduur in
minuten
Inschuif-
hoogte
Temperatuur
in °C
Wit brood (op de plaat) 1 230* 20 30 1 240*
Wit brood (bakblik) 1 230* 20 30 2 240*
Rogge-tarwebrood voorbakken (op de plaat) 1 220* 10
15 1 240*
Rogge-tarwebrood afbakken (op de plaat) 1 180* 20 30 1 200*
Rogge-tarwebrood voorbakken (in bakblik) 1 220* 10 15 2 240*
* Oven voorverwarmen
30


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