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Hete lucht 3 Boven- en
onderwarmte %
Basisdeeg Inschuif-
hoogte
Tempera-
tuur in °C
Baktijd in minuten Inschuif-
hoogte
Tempera-
tuur in °C
Roerdeeg
Plaatgebak met bedekking 3 160-180 25-35 2 170-190
1+3 140-160 40-50 - -
Spring/rechthoekige vorm (cake) 2 160-180 50-70 2 150-170
Vorm vruchtentaartbodem 1 150-170 20-35 3 160-180
Zandtaartdeeg
Plaatgebak met droge bedekking, bijv. strooisel 3* 160-180 20-65 1 180-200
1+3 160-180 55-70 - -
Plaatgebak met vochtige bedekking, bijv. roomglazuur 3 150-170 60-80 2 160-180
Springvorm, bijv. kwarktaart** 2 160-180 50-90 1 160-180
Vorm vruchtentaartbodem 2 160-180 50-90 1 180-200
Biscuitbeslag
Biscuitrol 3 180-190* 15-20 2 170-190*
Vorm vruchtentaartbodem 2 150-170 20 2 150-170
Biscuit (6 eieren) 2 160-180 40-50 2 150-170*
Biscuit (3 eieren) 2 150-170 30-40 2 160-180*
Gistdeeg
Plaatgebak met droge bedekking, bijv. strooisel 3 160-180 25-35 3 170-180
1+3 150-170 35-45 - -
Plaatgebak met vochtige bedekking, bijv. roomglazuur 3 160-180 40-50 3 160-180
Gistkrans/-vlecht (500 g) 3 140-160 25-55 2 170-190
Springvorm 2 140-160 30-45 2 150-170
Tulbandvorm 2 140-160 35-70 2 150-170
* Oven voorverwarmen
** Gebak ca. 20 minuten in het uitgeschakelde, gesloten apparaat laten afkoelen.
Hete lucht 3 Boven- en
onderwarmte %
Klein gebak Inschuif-
hoogte
Tempera-
tuur in °C
Baktijd in minuten Inschuif-
hoogte
Tempera-
tuur in °C
Gistdeeg 3 160-180 20-35 2 190-210
1+3 160-180 25-35 - -
Baisermassa 3 80-90* 200-240 2 80-100*
1+3 80-90* 200-250 - -
Bladerdeeg 3 180-200 20-35 2 180-200
3+1 180-200 25-35 - -
1+3+5 170-90 35-45 - -
Soezendeeg, bijv. tompoezen 3 190-200 25-40 2 210-230
1+3 190-210 30-40 - -
Roerdeeg, bijv. muffins - - 20-25 3 180-200
1+3 160-180 25-30 - -
Zandtaartdeeg, bijv. boterkoekjes 3 140-160 15-25 3 130-150
1+3 130-150 25-35 - -
1+3+4 130-150 30-40 - -
* Oven 10 minuten voorverwarmen
11


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