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"Intensief bakken O"
Ideaal voor
Taarten met vochtig beslag (bijv. pruimentaarten), quiche lorraine.
Taarten met glazuur of niet-voorgebakken bodem (bijv. eierstruif).
Taart/gebak
Temperatuur
in °C
Aanbevolen
inschuifniveau
Tijd
1)
in min.
Roerdeeg
Fruittaart met schuim of glazuur (bakplaat) 150 - 170 2 30 - 35
Kneeddeeg
Kwarktaart
Appeltaart, afgedekt
Abrikozentaart met glazuur
Zwitserse Wähe
150 - 170
150 - 170
150 - 170
190 - 210
2
2
2
1of2
65-75
50-60
50-60
25-30
Gistdeeg/kwark-oliedeeg
Pizza (bakplaat)
2)
Uientaart
170 - 190
170 - 190
2
2
40-50
25-35
1) Deze tijden gelden, tenzij anders aangegeven, voor een oven die niet is voorverwarmd.
Bij een voorverwarmde ovenruimte zijn de tijden ca. 10 minuten korter.
2) Schakel tijdens de opwarmfase de functie "Snel opwarmenS" uit.
Doorgaans kiest u het best de minimumtemperatuur. Controleer het gebak/de taart na de kortste
tijd.
Tabellen voor het bakken
37
37


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