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Bereidingstabellen
107
Gistdeeg
Taart/cake/gebak
(accessoires)
[°C]
[min]
Tulband (tulbandvorm 24cm)
150–160 2 50–60
160–170 2 50–60
Kerstbrood
150–160 2 55–65
160–170 2 55–65
Kruimelkoek met/zonder fruit (bakplaat)
160–170 2 40–50
170–180 3 45–55
Vruchtentaart (bakplaat)
160–170 2 45–55
170–180 3 45–55
Appelflappen/rozijnenkoeken (1bakplaat)
160–170 2 25–35
Appelflappen/rozijnenkoeken (2bakplaten) 160–170 1+3
30–40
3
Witbrood (zonder vorm)
190–200 2
30–40
4
190–200 2 30–40
Witbrood (langwerpige bakvorm, 30cm)
180–190 2
30–40
5
190–200
1
2 30–40
Volkorenbrood (langwerpige bakvorm,
30cm)
190–200
1
2
55–65
5
200–210
1
2 45–55
Gistdeeg laten rijzen
30–35
2
functie, temperatuur, booster, niveau, bereidingstijd, Heteluchtplus,
Boven-Onderwarmte, Professional, aan, uit
1
Verwarm de ovenruimte voor, voordat u het gerecht erin schuift.
2
Plaats het rooster op de bodem van de ovenruimte en plaats de kom daarop. Naargelang
de grootte van de vorm kunnen ook de geleiderails worden verwijderd.
3
Haal de bakplaat uit de oven zodra het gerecht voldoende bruin is, ook als de bereidings-
tijd nog niet is verstreken.
4
Voer 1stoominjectie uit aan het begin van de bereiding.
5
Voer 2stoominjecties uit aan het begin van de bereiding.
107


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