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Brødbakingstrinn
Opplysningene i tabellene er veiledende.De kan variere
avhengig av deigens type og størrelse.
Verdiene for brøddeiger gjelder både for deiger på stekebrett
og deiger i brødform.
Bruk den laveste angitte temperaturen første gang.Generelt gir
en lavere temperatur en jevnere bruning.
lg anvisningene om forvarming i tabellen.
Mørdeig
Langpannekake med tørt fyll, f.eks. strøblanding 1 160 - 170 45 - 70 3 180 - 190
1 + 3 160 - 170 60 - 80 - -
Langpannekake med saftig fyll, f.eks. rømmekrem 1 150 - 170 60 - 80 - -
Springform, f.eks. ostekake 1 150 - 160 50 - 90 2 160 - 180
Fruktkakeform 1 150 - 160* 20 - 35 2 170 - 180*
Sukkerbrødrøre
Rullekake 1 180 - 190* 10 - 15 3 190 - 200*
Fruktkakeform 1 160 - 170 20 - 30 2 160 - 170
Sukkerbrød (6 egg) 1 150 - 160 30 - 45 2 160 - 170
Sukkerbrød (3 egg) 1 150 - 160* 20 - 30 2 160 - 170*
Gjærdeig
Langpannekake med tørt fyll, f.eks. strøblanding 1 160 - 170 40 - 60 3 170 - 180
1 + 3 160 - 170 45 - 65 - -
Krans/kringle (500 g) 1 160 - 170 30 - 40 3 170 - 180
Springform 1 160 - 170 30 - 40 2 160 - 170
Randform 1 160 - 170 35 - 45 2 170 - 180
CircoTherm®
varmluft
3
Over-/undervarme %
Småbakst Innset-
tings-
høyde
Temperatur
i °C
Steketid i minutter Innset-
tings-
høyde
Temperatur
i °C
Gjærdeig 1 160 - 170 20 - 25 3 170 - 180
1 + 3 160 - 170 20 - 30 - -
Marengsmasse 1 80 100 - 130 3 80
1 + 3 80 150 - 170 - -
Butterdeig 1 190 - 200* 20 - 30 3 200 - 210*
1 + 3 190 - 200* 25 - 35 - -
Vannbakkels 1 190 - 200* 25 - 35 3 200 - 210*
1 + 3 190 - 200* 30 - 40 - -
Formkake, f.eks. muffins 1 150 - 160* 25 - 35 3 160 - 170*
1 + 3 150 - 160* 25 - 35 - -
Mørdeig, f.eks. småkaker 1 140 - 150* 15 - 20 3 140 - 150*
1 + 3 130 - 140* 20 - 30 - -
1 + 3+ 4 130 - 140* 20 - 35 - -
* Forvarm stekeovnen
CircoTherm®
varmluft
3
Over-/undervarme %
Grunndeig Innset-
tings-
høyde
Temperatur
i °C
Steketid i minutter Innset-
tings-
høyde
Temperatur
i °C
* Forvarm stekeovnen
44


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