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12 OVERZICHTSTABELLEN
Overzichtstabel bakken
Gas/
conventioneel Hetelucht Tijd
Recept Temp. °C Temp. °C Richel min.
Roerdeeg
Cake 160 - 170 140 - 150 laag 65 - 70
Tulband 160 - 180 140 - 160 laag 70 - 80
Kruidkoek 160 - 170 140 - 150 laag 65 - 75
Vruchtentaart (bakplaat) 180 - 200 150 - 170 midden 35 - 45
Vruchtentaart (springvorm) 160 - 180 150 - 170 laag 45 - 55
Taartbodem 180 - 200 150 - 170 midden 20 - 30
Klein gebak 180 - 200 150 - 170 midden 15 - 25
Biscuitdeeg
Biscuitgebak 170 - 190 150 - 170 midden 40 - 50
Biscuitrol 180 - 200 160 - 180 midden 15 - 20
Zandtaartdeeg
Appeltaart 180 - 200 165 - 175 laag 50 - 60
Kwarktaart 180 - 200 150 - 170 laag 70 - 80
Taartbodem 180 - 200 150 - 170 midden 15 - 25
Zandkoekjes 170 - 180 150 - 160 midden 15 - 18
Gistdeeg
Vlaai 200 - 220 180 - 190 midden 30 - 40
Brood 220 - 230 200 - 210 laag 30 - 40
Pizza 210 - 230 190 - 210 midden 20 - 35
Kookdeeg
Soezen 210 - 220 190 - 200 midden 20 - 30
Bladerdeeg 200 - 220 190 - 210 midden 15 - 25
Ovenschotels/gratins
Rauwe ingrediënten 180 - 200 160 - 180 laag 60 - 80
Voorgekookte ingrediënten* 180 - 200 160 - 180 laag 30 - 40
Alleen gratineren 180 - 200 180 - 200 laag 20 - 30
Lasagne 190 - 210 l170 - 190 aag 35 - 45
* De ingrediënten zijn hier nog warm. Wanneer de ingrediënten wel voorgekookt zijn, maar inmiddels afgekoeld, dan
zal de baktijd verlengd moeten worden.
88022231 HL Pelgrim PF5539.qxd 02-10-2007 08:46 Pagina 12
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