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Bereidingstabellen
118
Gistdeeg
Taart/cake/gebak
(accessoires)
[°C]
[min]
CF
Tulband (tulbandvorm 24cm)
150–160 1 45–55
160–170 1 50–60
Kerststol
150–160 1 55–65
160–170 1 45–55
Kruimelkoek met/zonder fruit (bak-
plaat)
160–170 2 40–50
170–180 2 45–55
Vruchtentaart (bakplaat)
160–170 2 40–50
170–180 2 40–50
Appelflappen/rozijnenkoeken (1bak-
plaat)
160–170 2 25–35
Appelflappen/rozijnenkoeken (2bak-
platen)
160–170 1+2
30–40
3
Wit brood (zonder vorm)
190–200 1
30–40
4
190–200 1 30–40
Wit brood (langwerpige bakvorm,
30cm)
180–190 1 45–55
190–200
1
1
55–65
5
6
Volkorenbrood (langwerpige bak-
vorm, 30cm)
180–190 1 55–65
200–210
1
1
55–65
5
6
Gistdeeg laten rijzen
30–35
2
functie, temperatuur, booster, niveau, bereidingstijd, CFCrisp-functie,
heteluchtplus, Profi-functie+heteluchtplus, Profi-functie+boven-/onder-
warmte, boven-/onderwarmte, in, uit
1
Verwarm de ovenruimte voor alvorens het gerecht in de oven te plaatsen.
2
Plaats de rooster op de bodem van de ovenruimte en plaats de vorm daarop. Naargelang
de grootte van de vorm kunnen ook de geleiderails worden verwijderd.
3
Neem de bakplaten op verschillende tijdstippen uit de oven zodra het gerecht voldoende
bruin is, ook als de vermelde baktijd nog niet is verstreken.
4
Voer 1stoomstoot uit aan het begin van de bereiding.
5
Voer 2stoomstoten uit aan het begin van de bereiding.
6
Schakel de Crisp-functie 15minuten na aanvang van de bereiding in.
118


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