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Tabel voor het bakken van gebak met boven/onderverwarming of hetelucht.
Soort gebak Geleider (van bene-
den af)
Temperatuur
(in °C)
Baktijd (in min.)
Zoet gebak
Marmercake, tulband 1 160-170 50-70
Cake in vierkant bakblik 1 160-170 55-70
Cake in taartvorm 1 160-170 45-60
Kwarktaart in taartvorm 1 170-180 65-85
Vruchtentaart, zandtaartdeeg 1 180-190 50-70
Vruchtentaart met garnering 1 170-180 60-70
Biscuittaart* 1 170-180 30-40
Cake met strooisel 2 180-190 25-35
Vruchtentaart, roerdeeg 2 170-180 45-65
Pruimentaart 2 180-200 35-60
Biscuitrollade* 2 180-190 15-25
Cake van roerdeeg 2 160-170 25-35
Gevlochten brood, krans 2 180-200 35-50
Kerstbrood 2 170-180 45-70
Appelstrudel 2 180-200 40-60
Gevulde bollen 1 170-180 40-55
Pikant gebak
Quiche Lorraine 1 190-210 50-65
Pizza* 2 210-230 25-45
Brood 2 190-210 50-60
Broodjes* 2 200-220 30-40
Klein gebak
Koekjes van zandtaartdeeg* 2 160-170 15-25
Spritskoekjes* 2 160-170 15-28
Koekjes van gistdeeg 2 180-190 20-35
Koekjes van bladerdeeg 2 190-200 20-30
Schuimgebak/gebak gevuld met crème 2 180-190 25-45
Souf és
Rijstsouf é 1 190-200 35-50
Kwarksouf é 1 190-200 40-50
Diepvriesgebak
Appel-, kwarkstrudel 2 180-200 50-70
Kwarktaart 2 180-190 65-85
Pizza 2 200-220 20-30
Gebakken aardappelen voor de oven* 2 200-220 20-35
Ovenkroketten 2 200-220 20-35
Waarschuwing: De geleider heeft betrekking op het draagrooster waarop u op een laag bakblik
kleinere bakblikken of -vormen plaatst. Tijdens het bakken mag u het diepe bakblik niet in de 1e
geleider plaatsen.
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