Manual Gaggenau ED220 (page 31 of 46) (Dutch)

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Baktabel

Gebak Temperatuur- Vochtigheid Bereidingstijden Opmerkingen

instelling (ca. in minuten)

Appelflan 170 -190 °C 30% 30 -45

Beschuitrol 190 -210 °C 0 -30 % 7 -9

Bladerdeeg (klein gebak) 180- 200°C 80 -100 % 15 -25

Brood (1 kg)** 200 /165 °C* 80 -100 % 50 -55

Brodjes** 200 -220 °C 80- 100 % 20 -30

Gevlochten gistgebak** 165- 170°C 30 -60 % 35 -45 zie kookboek

Tulband (gist) 160 -175 °C 30 -60 % 45 - 50

Vruchtengebak van gistdeeg 160- 175°C 0 - 30 % 40 -55 zie kookboek

Koekjes 160 - 175 °C 0 % 15 -20

Quiche, hartig gebak 180 -210 °C 0- 30% 35- 45 zie kookboek

Cake 160-175 °C 0- 30% 50- 60 zie kookboek

Soesjes 200 -210 °C 0 -30 % 20 -30

Uiengebak 170- 180 °C 60- 80% 40 - 50 zie kookboek

N.B.: De hier vermelde baktijden en instellingen zijn richtwaarden voor 4 personen. Verwarm de oven altijd voor.

U kunt in de oven slechts op één niveau

bakken; gebruik hiervoor het 2e niveau van onderen.

* Na 15 minuten de temperatuur verlagen tot de achterstaande waarde.

** Brood en broodjes kunt u ook als volgt goed bakken: De oven voorverwarmen op 220 °C en 30 % vochtigheid.

Nadat het bakgerecht in de oven is gedaan, een of twee keer vocht toevoegen. Na 5 minuten terugschakelen naar 0 % en 190 °C.

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Gaggenau ED220 Manual

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