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Gerecht Stappen Inschuif-
hoogte
Functie Tempera-
tuur in °C/
bereidings-
stand
Stoomin-
tensiteit
Tijdsduur
in minuten
Aanwijzingen
Fijn gebak
Biscuittaart (6 eieren) - 1
3
150 - 160 laag 30 - 40
Biscuittaart (3 eieren) - 1
3
150 160 laag 25 35
Vruchtentaartbodem van bis-
cuitmassa
-1
3
150 160 laag 20 30
Roerdeeg in vormen - 1
3
150 160 laag 50 - 70
Vruchtentaartbodem van
roerdeeg
-1
3
150 160 laag 20 30
Klein gebak van roerdeeg,
bijv. muffins
-1
3
150 160 laag 25 35
Broodvlecht - 1
3
150 160 gemiddeld 35 45
Gist - tulband - 1
3
160 170 gemiddeld 35 45
Gistdeeg - rozentaart - 1
3
160 170 gemiddeld 30 40
Klein gebak van gistdeeg - 1
%
170 180 gemiddeld 20 30
Soezendeeg (soezen/
eclairs)
-1
3
200 220* laag 25 35
Klein gebak van bladerdeeg - 1
3
200 220* laag 15 25
Pasteitjes, niet gevuld (vol au
vents)
-1
3
200 220* hoog 8 - 10
Appeltaart - 1
0
190 210 hoog 35 45
Strudel, vers - 1
3
170 180 hoog 50 - 60
Strudel, diepvries - 1
0
180 190 gemiddeld 35 45
Brood
Broodjes Stap 1 1
ê ƒ
- 20 25
Stap 2 1
ë
190 200 hoog 20 25
Plat rond brood Stap 1 1
ê ƒ
- 20 30
Stap 2 1
ë
200 gemiddeld 25 35
Empanada Stap 1 1
ê ƒ
- 20 30
Stap 2 1
ë
200 hoog 25 35
Brooddeeg 750 1000 g Stap 1 1
ê
- 15 25
Stap 2 1
ë
220 hoog 10 - 15
Stap 3 1
ë
180 - 20 - 30
Brooddeeg 1000 1250 g Stap 1 1
ê
- 15 25
Stap 2 1
ë
220 hoog 10 - 15
Stap 3 1
ë
180 - 20 30
Brooddeeg 1250 1500 g Stap 1 1
ê
- 15 25
Stap 2 1
ë
220 hoog 10 - 15
Stap 3 1
ë
180 - 35 45
Varkensvlees
Gebraden varkensvlees met
korstje (1,5 kg)
Stap 1 1
3
100 hoog 25 35 Braadstukken met het
zwoerd naar boven leg-
gen; niet keren
Stap 2 1
3
170 hoog 60 75
Stap 3 1
4
200 - 20 30
1,5 kg - 1
3
160 gemiddeld 100 120
na
^ tot Z van de tijd
keren
Gebraden varkensnek
(2,5 kg)
-1
3
160 gemiddeld 130 - 150
na
^ tot Z van de tijd
keren
* Apparaat voorverwarmen
24


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