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Taart / cake / gebak
Ua
6
[°C]
+
[min]
_
[W]
6
[°C]
+
[min]
Gistdeeg / kwark-olie-deeg
Kruimelkoek (glazen schaal)
1)
150–170 35–45 –––
Vruchtentaart (glazen schaal)
1)
150–170 40–50 150 170 35–45
Guglhupf (tulband) 140–160 55–65 –––
Stol 150–170 55–75 –––
Witbrood 160–180 40–50 –––
Volkorenbrood 150–170 110–130 –––
Pizza (glazen schaal)
1) 2)
170–190 40–50 80 180 30–40
Uienbrood (glazen schaal)
1) 2)
150–170 35–40
Appelflappen
1) 2)
150–170 25–35 –––
Soezendeeg, roomsoezen
1)
160–180 30–40 –––
Bladerdeeg
1) 2)
170–190 25–35 –––
Eiwitgebak, makronen
1) 2)
120–140 35–45 –––
Diepvriespizza (rooster)
1) 2) 3)
200 12–16 –––
De gegevens voor de aanbevolen ovenfunctie zijn vet gedrukt.
De tijden gelden, tenzij anders aangegeven, voor een niet voorverwarmde ovenruimte. Bij
een voorverwarmde oven zijn de baktijden ca. 10 minuten korter. Houdt u zich aan de aan-
gegeven temperaturen, magnetronvermogens, niveaus en tijden. Daarbij is rekening ge
-
houden met diverse bakvormen, deeghoeveelheden en bakgewoonten.
Kies in het algemeen de laagste temperatuur en controleer het product na de kortste tijd.
Bakken
92
92


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