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Sukkerbrødrøre
Rullekake 1 180 - 190* 10 - 15 1 200 - 210*
Sukkerbrød (6 egg) 1 150 - 160 25 - 40 2 160 - 170
Sukkerbrød (3 egg) 1 150 - 160* 25 - 35 2 160 - 170*
Gjærdeig
Langpannekake med tørt fyll, f.eks.strøblanding 1 160 - 180 45 - 55 1 180 - 200
1 + 3 170 - 180 50 - 60 - -
Krans/kringle (500 g) 1 160 - 170 35 - 45 1 180 - 190
Springform 1 160 - 170 30 - 40 2 160 - 170
Randform 1 160 - 170 35 - 45 2 170 - 180
Varmluft 3 Over-/undervarme %
Småkaker Innsettings-
høyde
Temperatur
i °C
Steketid i minut-
ter
Innsettings-
høyde
Temperatur
i °C
Gjærdeig 1 160–170 15–25 2 180–190
1 + 3 160–170 20–30 - -
Marengsmasse 1 80 130–150 2 80
1 + 3 80 150–170 - -
Butterdeig/vannbakkels 1 190–210* 20–30 1 200–220*
1 + 3 190–210* 25–35 - -
Formkakerøre, f.eks. muffins 1 150–160* 25–35 1 170–180*
1 + 3 150–160* 30–40 - -
Mørdeig, f.eks. småkaker 1 140–150* 15–20 2 150–160*
1 + 3 130–140* 20–25 - -
* Forvarm stekeovnen
Varmluft 3 Over-/undervarme %
Brød/rundstykker Innset-
tings-
høyde
Temperatur
i °C
Steketid i minutter Innset-
tings-
høyde
Temperatur
i °C
Rundstykker 1 220* 15–25 1 240*
Pide (tyrkisk, flatt brød) 1 220* 15–25 1 240*
Brøddeig 750–1000 g
Ferdigsteking 1 220* 35 - 40 2 220*
Brøddeig 1000–1250 g
Forsteking 1 220* 10 - 15 2 240*
Ferdigsteking 1 180 40 - 45 2 200
Brøddeig 1250–1500 g
Forsteking 1 220* 10 - 15 2 240*
Ferdigsteking 1 180 40 - 50 2 200
* Forvarm stekeovnen
Varmluft 3 Over-/undervarme %
Grunndeig Innsettings-
høyde
Temperatur
i °C
Steketid i minut-
ter
Innsettings-
høyde
Temperatur
i °C
* Forvarm stekeovnen
9


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