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EEB 9800.0 77
Richtwaarden bakken
De waarden van de bij voorkeur te gebruiken werkwijzen zijn vet gedrukt. Lees ook de opmerkingen bij deze tabel op pag. 76!
Gebak
Bakprogramma Hete lucht B Boven-/onderverwarming C Intensief- hetelucht H
pizzastand I
Bakduur
Niveau Programma Niveau Temperatuur in °C Niveau Temperatuur in °C Niveau Temperatuur in °C in minuten
Roerdeeg
Tulband
2 W 2 150-160 1 170-180 50-65
Cake
2 W 2 150-160 1 170-190 50-70
Zandgebak
2 W 2 150-160 1 160-180 60-70
Taarten
2 W 2 150-160 1 170-180 40-60
Taartbodems
2 170-180 2 180-200 20-30
Fijne fruittaarten
2 W 2 150-160 1 170-180 2 I 150-160 45-60
Koekjes
21502170-180 15-30
Plaatgebak:
droog beleg
2 Y 2 150-160 2 180-190 2 H 150-160 25-35
vochtig beleg
2 X 2 160-170 2 170-180 2 I 160-170 35-50
Gekneed deeg
Taartbodems
2170-1802180-200 25-35
Kaastaart
2 140-150 1 160-170 2 I 140-150 70-90
Koekjes
2140-1502180-190 15-35
Plaatgebak:
droog beleg
2 Y 2 150-160 2 180-190 2 H 150-160 25-35
vochtig beleg
2 X 2 160-170 2 170-180 2 I 160-170 30-50
Gistdeeg
Tulband
2 W 2 150-160 1 175-180 40-65
Gistkrans
2 W 2 150-160 2 175-180 40-50
Kerststol (voorverwarmen)
2 W 2 150-160 2 175-180 50-70
Koekjes
2 140-150 2 180-200 15-30
Plaatgebak
droog beleg
2 Y 2 150-160 2 175-180 2 H 150-160 30-40
vochtig beleg
2 X 2 160-170 2 170-180 2 I 160-170 30-50
Biscuitdeeg
Taarten
2150-1602175-180 30-40
Rollen
2170-1802180-200 12-25
Eiwitgebak
Meringue
2 80-90 2 100-120 80-120
Kaneelkoekjes
2 100-120 2 120-140 20-40
Bitterkoekjes
2 100-120 2 120-140 20-50
Andere deegsoorten
Bladerdeeg
2 170-180 2 190-210 15-30
Gistbladerdeeg
2 170-180 2 190-210 30-40
Kwarkbladerdeeg
2 160-180 2 180-200 30-40
Soezendeeg
2 170-180 2 190-210 30-40
Kwark-oliedeeg
2 150-160 2 170-180 30-40
Honingkoek
2 140-150 2 170-180 20-35
Brood en pizza
Zuurdesem- en gissbrood:
(voorverwarmen: 230 °C,
voorbakken: 10 min. 230 °C)
1 Z 11801/2I 160 50-65
Gistbrood/wittebrood
2 Z 2 180 22002I 180 30-50
Loogbroodjes/krakelingen
(voorverwarmen: 230 °C)
2 200 2220 15-20
Pizza (voorverwarmen: 250 °C)
0
b
0 I 250 8-12
14


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