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Hete lucht
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Boven- en
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%
Basisdeeg Inschuif-
hoogte
Tempera-
tuur in °C
Baktijd in minuten Inschuif-
hoogte
Tempera-
tuur in °C
Roerdeeg
Plaatgebak met bedekking 1 160-170 30-40 3 170-180
1+3 150-170 40-50 - -
Spring/rechthoekige vorm (cake) 1 150-160 60-80 2 160-170
Vorm vruchtentaartbodem 1 160-170 25-35 2 170-180
Zandtaartdeeg
Plaatgebak met droge bedekking, bijv.strooisel 1 160-170 50-70 3 180-190
1+3 160-170 60-80 - -
Plaatgebak met vochtige bedekking, bijv.roomglazuur 1 150-170 60-90 3 170-190
Springvorm, bijv.kwarktaart 1 160-170 70-100 2 170-180
Vorm vruchtentaartbodem 1 160-170 20-30 2 180-190*
Biscuitbeslag
Biscuitrol 1 180-190* 10-15 3 190-200*
Vorm vruchtentaartbodem 1 160-170 20-30 2 170-180
Biscuit (6 eieren) 1 150-160 30-45 2 160-170
Biscuit (3 eieren) 1 150-160 25-45 2 160-170
Gistdeeg
Plaatgebak met droge bedekking, bijv.strooisel 1 160-170 50-70 3 170-180
1+3 160-170 60-80 - -
Plaatgebak met vochtige bedekking, bijv.roomglazuur 1 150-170 60-90 3 170-190
Gistkrans/-vlecht (500 g) 1 160-170 40-50 3 170-180
Springvorm 1 160-170 30-45 2 160-170
Tulbandvorm 1 160-170 40-50 2 170-180
* Oven voorverwarmen
Hete lucht
3/~
Boven- en
onderwarmte
%
Klein gebak Inschuif-
hoogte
Tempera-
tuur in °C
Baktijd in minuten Inschuif-
hoogte
Tempera-
tuur in °C
Gistdeeg 1 160-170 20-30 3 170-180
1+3 160-170 30-40 - -
Baisermassa 1 80 100-150 3 80-90
1+3 80 150-170 - -
Bladerdeeg 1 180-200 20-30 3 200-210
1+3 180-200* 25-35 - -
Soezendeeg 1 190-200* 25-35 3 200-210*
1+3 190-200* 30-40 - -
Roerdeeg, bijv. muffins 1 150-160* 20-40 3 160-170*
1+3 160-170 25-35 - -
Zandtaartdeeg, bijv. boterkoekjes 1 140-150* 15-25 3 140-150*
1+3 130-140* 15-25 - -
1+3+4 130-140* 15-25 - -
* Oven voorverwarmen
12


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