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Richtwaarden voor het bakken
De waarden van de bij voorkeur te gebruiken verwarming zijn gemarkeerd.
Gebak Z Hetelucht + Boven-/
onderverwarming
* Intensieve hetelucht
= pizza-stand
Bakdoor
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 1 175-190 50-70
Zandgebak
3 150-160 1 160-180 60-70
Taarten
3 160 1 175-180 40-60
Taartbodems
3 180 2 200 20-30
Fijne fruittaarten
3 160 1 175-180 3
= 160 45-60
Koekjes
3150 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
Taartbodems
3180 2 180-200 25-35
Kaastaart
3 150 1 160-175 3
= 150-160 70-80
Koekjes
3150 2 180-200 15-35
Plaatkoek:
droog beleg
3 180 2 180-200 3
* 180 25-35
vochtig beleg
3 170 2 175-180 3
= 170 30-50
Gistdeeg
Tulband
3 160 1 175-180 40-60
Kransgebak
3 160 2 175-180 40-50
Kerstgebak
(voorverwarmen)
3 160 2 175-180 50-70
Koekjes
3 150 2 180-200 12-25
Plaatkoek:
droog beleg
3 180 2 180-200 3
* 180 25-35
vochtig beleg
3 170 2 175-180 3
= 170 30-50
Biscuitdeeg
Taarten
3160 2 175-180 30-40
Rollen
3180 2 190-210 12-25
Eiwitgebak
Schuimpjes
3 90 2 140 80-90
Kaneelkoekjes
3 140 2 150-160 15-20
Makarons
3 140 2 150-160 20-40
Bladerdeeg
Bladerdeeg
3 180 2 200-220 15-30
Bladerdeeg met gist
3 180 2 200-225 30-40
Bladerdeeg met kwark
3 180 2 200-225 30-40
Sudderdeeg
3 180 2 200-220 30-40
Kwark-oliedeeg
3 180 2 170-180 30-40
Honingkoek
3 160 2 170-180 20-35
Brood en pizza
Zuurdesemen gissbrood:
voorverwarmen: 230 °C
10 min. op 230 °C
21803
= 160 50-65
Gistbrood/wittebrood
22003
= 180 30-50
Zoute krakelingen,
voorverwarmen:10 min.
op 230 °C
3 200 2 220 15-20
Pizza,
voorverwarmen 250 °C
1
= 250 8-12
EEH 660.0 49
10


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