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EEB 960.0 51
Richtwaarden bakken
De waarden van de bij voorkeur te gebruiken werkwijze zijn gemarkeerd Lees ook de opmerkingen bij deze tabel op pag. 50!
Gebak
Hete lucht
# Boven-/onderverwarming $ Intensief- hetelucht 0
pizzastand
Bakduur
Niveau Temperatuur in °C Niveau Temperatuur in °C Niveau Temperatuur in °C in minuten
Roerdeeg
Tulband 3 150-160 1 170-180 50-70
Cake 3 150-160 1 170-190 50-70
Zandgebak 3 150-160 1 160-180 60-70
Taarten 3 150-160 1 170-180 40-60
Taartbodems 3 170-180 2 180-200 20-30
Fijne fruittaarten 3 150-160 1 170-180 3 150-160 45-60
Koekjes 3 150 2 170-180 15-30
Plaatgebak:
droog beleg 3 150-160 2 180-190 3 0 150-160 30-45
vochtig beleg 3 160-170 2 170-180 3 160-170 40-60
Gekneed deeg
Taartbodems 3 170-180 2 180-200 25-35
Kaastaart 3 140-150 1 160-170 3 140-150 70-90
Koekjes 3 140-150 2 180-190 15-35
Plaatgebak:
droog beleg 3 150-160 2 180-190 3 0 150-160 30-45
vochtig beleg 3 160-170 2 170-180 3 160-170 40-60
Gistdeeg
Tulband 3 150-160 1 175-180 40-60
Gistkrans 3 150-160 2 175-180 40-50
Kerststol (voorverwarmen) 3 150-160 2 175-180 50-70
Koekjes 3 140-150 2 180-200 12-25
Plaatgebak
droog beleg 3 150-160 2 175-180 3 0 150-160 30-45
vochtig beleg 3 160-170 2 170-180 3 160-170 40-60
Biscuitdeeg
Taarten 3 150-160 2 175-180 30-45
Rollen 3 170-180 2 180-200 12-25
Eiwitgebak
Meringue 3 80-90 2 100-120 80-90
Kaneelkoekjes 3 100-120 2 120-140 15-20
Bitterkoekjes 3 100-120 2 120-140 20-40
Andere deegsoorten
Bladerdeeg 3 170-180 2 190-210 15-30
Gistbladerdeeg 3 170-180 2 190-210 30-40
Kwarkbladerdeeg 3 160-180 2 180-200 30-40
Soezendeeg 3 170-180 2 190-210 30-40
Kwark-oliedeeg 3 150-160 2 170-180 30-40
Honingkoek 3 140-150 2 170-180 30-45
Brood en pizza
Zuurdesem- en gissbrood:
(voorverwarmen: 230 °C,
voorbakken: 10 min. 230°C)
2 180 2/3 160 50-65
Gistbrood/wittebrood 2 200 3 180 30-50
Loogbroodjes/krakelingen
(voorverwarmen: 230 °C)
3 200 2 220 15-20
Pizza (voorverwarmen: 250 °C) 0 250 12-15
7


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