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62 EEH 6600.0
Richtwaarden bakken
De waarden van de bij voorkeur te gebruiken werkwijze zijn vet gedrukt. Lees ook de opmerkingen bij deze tabel op pag. 61!
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 2 150-160 1 170-180 50-65
Cake 2 150-160 1 170-190 50-70
Zandgebak 2 150-160 1 160-180 60-70
Taarten 2 150-160 1 170-180 40-60
Taartbodems 2 170-180 2 180-200 20-30
Fijne fruittaarten 2 150-160 1 170-180 2 150-160 45-60
Koekjes 2 150 2 170-180 15-30
Plaatgebak:
droog beleg 2 150-160 2 180-190 2 0 150-160 25-35
vochtig beleg 2 160-170 2 170-180 2 160-170 35-50
Gekneed deeg
Taartbodems 2 170-180 2 180-200 25-35
Kaastaart 2 140-150 1 160-170 2 140-150 70-90
Koekjes 2 140-150 2 180-190 15-35
Plaatgebak:
droog beleg 2 150-160 2 180-190 2 0 150-160 25-35
vochtig beleg 2 160-170 2 170-180 2 160-170 30-50
Gistdeeg
Tulband 2 150-160 1 175-180 40-65
Gistkrans 2 150-160 2 175-180 40-50
Kerststol (voorverwarmen) 2 150-160 2 175-180 50-70
Koekjes 2 140-150 2 180-200 15-30
Plaatgebak
droog beleg 2 150-160 2 175-180 2 0 150-160 30-40
vochtig beleg 2 160-170 2 170-180 2 160-170 30-50
Biscuitdeeg
Taarten 2 150-160 2 175-180 30-40
Rollen 2 170-180 2 180-200 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)
2 180 1/2 160 50-65
Gistbrood/wittebrood 2 180 2 200 2 180 30-50
Loogbroodjes/krakelingen
(voorverwarmen: 230 °C)
2 200 2 220 15-20
Pizza (voorverwarmen: 250 °C) 0 250 8-12
9


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