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Ontdooien Hoeveelheid Werkwijze
Temperatuur-
instelling [°C]
Bereidings-
duur [min.]
Brood
Regenereren
130 20-30
Deegwaren ca. 500 g 130 20-35
Rijst 500-800 g 130 25-30
Groenten 300-450 g 130 25-40
Professioneel
bakken
Inschuif-
hoogte
Werkwijze
Temperatuur-
instelling [°C]
Bakduur
[min.]
Gisttulband (gugelhopf) 1
Professioneel bakken
180-200 30-40
Gistkrans 1 (1+5) 200-210 40-45
Bladerdeeggebak 1 (1+5) 200-220 20-35
Wittebrood 1 190-210 50-60
Grijs brood 1 200-210 60-70
Broodjes 1 (1+5) 210-230 25-35
Bakken met hete
lucht
Inschuif-
hoogte
Werkwijze
Temperatuur-
instelling [°C]
Bakduur
[min.]
Tulband 1
Hete lucht
160 50-60
Zandgebak 1 150-160 55-65
Taartbodems 1 170-180 20-30
Fruittaarten 1 160-180 45-60
Kaastaart 1 150 75-85
Soezendeeg 1 (1+5) 170-180 20-30
Koekjes 1 (1+5) 150-160 15-30
Biscuittaart 1 150-160 30-40
36


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