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Richtwaarden bakken
De waarden van de bij voorkeur te gebruiken verwarmings- of bakprogramma’s zijn vet gedrukt.
Gebak Programma Z 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
S
3 160 1 175-180 50-70
Rechthoekige cake
S
3
160
1 175-180 50-70
Zandgebak
S
3 150-160 1 160-170 60-70
Taarten
S
3 160 1 175-190 40-60
Taartbodems
3 180
2 200 20-30
Fijne fruittaarten
S
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
* 160 30-45
Vochtig beleg
T
3 170 2 175-190 3 = 170 40-60
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
* 160 30-45
Vochtig beleg:
T
3 170 2 175-190 3 = 170 40-60
Gistdeeg
Tulband
S
3 160 1 175-190 40-60
Kransgebak
S
3 160 2 175-190 40-50
Kerstbrood
S
3
voorverw.
160
2 175-190 50-70
Klein gebak 3
150
2 180-200 12-25
EEB 970.0 74
15


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