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Richtwaarden voor het bakken
De waarden van de bij voorkeur te gebruiken verwarming zijn gemarkeerd.
Gebak # Hetelucht
$
Boven- /
onderverwarming
0 Intensieve hetelucht
pizza-stand
Bakdoor
Richel
Temperatuur
in °C
Richel Temperatuur
in °C
Richel Temperatuur
in °C
in min.
Roerdeeg
Tulband 3
150-160
1 170-180 50-65
Rechthoekige 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 3 140-150 2
170-180
15-30
Plaatkoek:
droog beleg 3 150-180 2 180-190 3
0 150-160
25-35
vochtig beleg 3 160-170 2 170-180 3
160-170
35-50
Kneeddeeg
Taartbodems 3 170-180 2
180-200
25-35
Kaastaart 3 140-150 1 160-170 3
150-160
70-90
Koekjes 3 140-150 2
180-190
15-35
Plaatkoek:
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
Kransgebak 3
150-160 2
175-180 40-50
Kerstgebak
(voorverwarmen)
3
150-160 2
175-180 50-70
Koekjes 3
140-150 2
180-200 15-30
Plaatkoek:
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
Biscuitdeeg
Taarten 3 150-160 2
175-180
30-40
Rollen 3 170-180 2
180-200
12-25
Eiwitgebak
Schuimpjes 3
80-90
2 100-120 80-120
Kaneelkoekjes 3
100-120
2 120-140 20-40
Makarons 3
100-120
2 120-140 20-50
Bladerdeeg
Bladerdeeg 3
170-180
2190-210 15-30
Bladerdeeg met gist 3
170-180
2 190-210 30-40
Bladerdeeg met kwark 3
160-180
2 180-200 30-40
Sudderdeeg 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
Zuurdesemen gissbrood:
voorverwarmen: 230 °C
10 min. op 230 °C
2 180 2 / 3 160 50-65
Gistbrood/
wittebrood
22003 180 30-50
Zoute krakelingen,
voorverwarmen:10 min.
op 230 °C
1 200 2220 15-20
Pizza,
voorverwarmen 250 °C
0 250 8-12
60 KEH 650-0
9


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