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EEH 6125.0 nl G31 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 50-65
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 25-35
vochtig beleg 3 160-170 2 170-180 3 160-170 35-50
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 25-35
vochtig beleg 3 160-170 2 170-180 3 160-170 30-50
Gistdeeg
Tulband 3 150-160 1 175-180 40-65
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 15-30
Plaatgebak
droog beleg 3 150-160 2 175-180 3 0 150-160 30-40
vochtig beleg 3 160-170 2 170-180 3 160-170 30-50
Biscuitdeeg
Taarten 3 150-160 2 175-180 30-40
Rollen 3 170-180 2 180-200 12-25
Eiwitgebak
Meringue 3 80-90 2 100-120 80-120
Kaneelkoekjes 3 100-120 2 120-140 20-40
Bitterkoekjes 3 100-120 2 120-140 20-50
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 20-35
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,
voorbakken: 10 min. 230°C)
200 2 220 15-20
Pizza (voorverwarmen: 250 °C) 0 250 8-12
8


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