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Tabel bakken
Taart / cake / gebak
U
6
[°C]
µ +
[min]
Biscuitdeeg
1)
Taartbodem (2 eieren)
1)
150–170 1 20–25
Biscuitaart (4 tot 6 eieren)
1)
150–170 1 25–35
Zacht biscuitdeeg
1) 2)
160 1 25–35
Biscuitrol
1)
150–170 1 20 –25
Gistdeeg / kwark-olie-deeg
Deeg laten rijzen 50
5)
15–30
Guglhupf (tulband) 140–160 1 50–60
Stol 140–160 1 55–65
Kruimelkoek 140–160 1 35–45
Vruchtentaart (bakplaat) 150–170 1 40–50
Witbrood 150–170 1 40–50
Volkorenbrood 160–180
3)
1 50–60
Pizza (bakplaat)
1)
160–180 1 35–45
Uienbrood 160–180 1 35–45
Appelflappen (1 plaat, [2] platen) 140–160 1 [1+3
4)
] 25–30
Soezendeeg
1)
, roomsoezen (1 plaat, [2] platen) 150–170 1 [1+3
4)
] 30–40
Bladerdeeg (1 plaat, [2] platen) 160–180 1 [1+3
4)
] 20–25
Eiwitgebak, makronen (1 plaat, [2] platen) 120–140 1 [1+3
4)
] 25–50
De gegevens voor de aanbevolen ovenfunctie zijn vet gedrukt.
Deze tijden gelden, tenzij anders aangegeven, voor een oven die niet is voorver
-
warmd. Bij een voorverwarmde oven zijn de baktijden ca. 10 minuten korter.
Kies in het algemeen de laagste temperatuur en controleer het product na de kort
-
ste tijd.
Bakken
52
52


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