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Bagetabel for madretter og dybfrosne
færdigprodukter
Overhold følgende anvisninger:
Læg bagepapir på bagepladen
Læg ikke pommes frites oven på hinanden
Vend dybfrosne kartoffelprodukter efter den halve bagetid
Drys først krydderier på dybfrosne kartoffelprodukter efter
bagningen
Sørg for, at der er lidt plads mellem rundstykker under
færdigbagningen. Læg derfor ikke for mange ad gangen på
bagepladen
lg producentens anvisninger
Angivelserne i tabellen er retningsgivende værdier og gælder
for bageplader af aluminium. Værdierne kan variere afhængigt
af dejens art og mængde og af de anvendte bageforme.
Indstil altid den laveste af de angivne temperaturer ved første
forsøg. En lav temperatur giver generelt en mere ensartet
bagning.
Angivelserne i tabellen gælder for isætning i kold ovn.
Brøddej 750-1000 g
Færdigbagning 2 220* 35-40
Brøddej 1000-1250 g
Forbagning 2 240* 10-15
Færdigbagning 2 200 40-45
Brøddej 1250-1500 g
Forbagning 2 240* 10-15
Færdigbagning 2 200 40-50
Over/undervarme %
Brød/rundstykker Rille Temperatur i °C Bagetid i minutter
* Forvarm ovnen
Over/undervarme %
Retter Rille Temperatur i °C Bagetid i minutter
Pizza, frisklavet 1 210230* 20-30
Flammkuchen 1 210230* 15-25
Quiche 2 200-220 50-60
Tærte 1 200-220* 30-45
Wähe, schweizisk kage 1 180200* 45-55
Kartoffelgratin af rå kartofler 2 200-220 50-60
Strudel, dybfrost 1 200-220 35-45
Pizza, dybfrossen 1 210-230 10-20
Kartoffelprodukter, dybfrost
Pommes frites 1 200-220 15-25
Kroketter/Rösti 1 190-210 20-30
Bagværk
Rundstykker, dybfrost 2 190-210 5-15
Forbagte rundstykker, dybfrost 2 180-200 10-20
Rundstykker til færdigbagning, forbagt 2 190-210 5-15
* Forvarm ovnen
7


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