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Bereidingstabellen
125
Gistdeeg
Taart/cake/gebak
(accessoires)
[°C]
[min]
CF
Tulband (tulbandvorm 24cm)
160–170 1 45–55
160–170 1 50–60
Kerststol
150–160 1 50–60
160–170 1 45–55
Kruimeltaart met/zonder fruit (bak-
plaat)
160–170 1 50–60
165–175 2 50–60
Vruchtentaart (bakplaat)
160–170 2 40–50
170–180 2 40–50
Appelflappen/rozijnenkoeken (1bak-
plaat)
160–170 1 25–35
Appelflappen/rozijnenkoeken (2bak-
platen)
160–170 1+3
30–40
3
Witbrood (zonder vorm)
190–200 1
30–40
4
190–200 1 30–40
Witbrood (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function,
Heteluchtplus, Professional+Heteluchtplus, Professional+Boven-/Onder-
warmte, Boven-/Onderwarmte, 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 kom 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.
6
Schakel de Crispfunction 15minuten na aanvang van de bereiding in.
125


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