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Richtwaarden bakken
De waarden van de bij voorkeur te gebruiken verwarmings- of bakprogramma’s zijn vet gedrukt.
Gebak Programma 9 Hete lucht ? Boven- en
onderverwarming
=ökotherm
®
- intensieve
hetelucht
;ökotherm
®
-pizzastand
Bakduur
Richel Temperatuur
in °C
Richel Temperatuur
in °C
Richel Temperatuur
in °C
in min.
Roerdeeg
Tulband
3
160
1 175-180 50-60
Rechthoekige cake
3
160
1
175-180 50-70
Zandgebak
3
150-160
1
160-170 60-70
Taarten
3
160
1
175-190 40-60
Taartbodems 3
180
2 200 20-30
Fijne fruittaarten
3 160 1 175-190 3 ; 160 45-60
Klein gebak 3 150
2
180-200 15-30
Plaatkoek:
Droog beleg 3 180 2 180-200 3
=180 25-35
Vochtig beleg
3 170 2 175-190 3 ; 170 35-50
Kneeddeeg
Taartbodem 3 180 2 180-200 25-35
Kaastaart 3 150 1 160-180 3
;150-160 70-90
Klein gebak 3 150 2 180-200 15-35
Plaatkoek:
Droog beleg 3 180 2 180-200 3
=180 25-35
Vochtig beleg:
3 170 2 175-190 3 ; 170 30-50
Gistdeeg
Tulband
3
160
1 175-190 40-60
Kransgebak
3
160
2 175-190 40-50
Kerstbrood
3
voorverw.
160 2 175-190 50-70
Klein gebak 3 150 2 180-200 12-25
Plaatkoek:
voor kwark-oliedeeg gelden dezelfde gegevens
Droog beleg 3 180 2 180-200 3 =180 25-35
Vochtig beleg
3 170 2 180-200 3
;170
35-50
68
EEB 670.0
13


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