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nl Voor u in onze kookstudio uitgetest.
182
verandering van temperatuur kan schade aan de
bodem van de binnenruimte ontstaan.
Schakel de stoomfunctie voor hete lucht erbij in. De
instelwaarden voor brooddeeg gelden zowel voor deeg
op de bakplaat als voor deeg in een rechthoekige vorm.
Gebak in vormen
Gebak op de bakplaat
Klein gebak en koekjes
Gerecht Vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Temperatuur
in °C
Magnetron-
stand
Tijdsduur
in min.
Cake, eenvoudig* Tulband- /krans- / rechthoe-
kige bakvorm
1 3 160-170 - 60-80
Cake, fijn (bijv. zandtaart)* Tulband- /krans- / rechthoe-
kige bakvorm
1 3 150-160 - 60-70
Notentaart Springvorm 1 3+ß 170-180 90 30-35
Taartbodem van roerdeeg Taartbodemvorm 1 3 160-170 - 35-40
Biscuittaart (3 eieren) Springvorm 1 3 160-170 - 45-50
Vruchten- of kwarktaart van
zandtaartdeeg*
Springvorm 2 3+ß 150-160 360 40-50
Vruchtentaart, fijn, van roer-
deeg
Tulbandvorm / springvorm 1 3+ß 170-190 90 30-45
Hartig gebak (bijv. quiche /
uientaart)
Springvorm 2 3+ß 160-180 90 50-70
*Gebak ca. 20 minuten in de oven laten afkoelen
Gerecht Vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Temperatuur
in °C
Magnetron-
stand
Stoom-
stand
Tijdsduur
in min.
Cake met droge bedekking Glazen braads-
lede
2 3 160-170 - - 30-40
Gistdeeggebak met vochtige bedek-
king, bijv. gistdeeg met appelkruimel*
Glazen braads-
lede
1 3 160-170 - - 30-45
Broodvlecht van 500 g bloem* Glazen braads-
lede
1 3+P 170-180 - 3 35-45
Strudel met vruchtenvulling, voorgebak-
ken, diepvries
Glazen braads-
lede
1 4+P 180-200 - 2 40-50
Pizza Glazen braads-
lede
2 3 210-230 - - 25-35
Pizza, voorgebakken, diepvries Rooster 2 4+ß 180-190 180 - 8-15
Pizza-baguette, voorgebakken, diep-
vries
Rooster 2 4+ß 190-210 180 - 12-15
*voorverwarmen
Gerecht Vormen Inschuifhoogte Verwar-
mingsme-
thode
Temperatuur in °C Tijdsduur in min.
Koekjes Glazen braads-
lede
2 3 50 -170 20-35
Schuimgebak Glazen braads-
lede
2 3 100 90-120
Macarons Glazen braads-
lede
2 3 110 35-45
Bladerdeeggebak Glazen braads-
lede
2 3 170 -180 35-45
182


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