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SR
Taarten en cakes in vo rmen
Vorm op het
rooster
Hoogte Verwar-
mings-
methode
Tempera-
tuur ºC
Tijdsduur,
minuten
Cake, eenvoudig Tulband-/krans-/
cakevorm
3 cakevor men *
2
2+4
t
;
170-190
150-170
50-60
70-100
Fijne cake (ook zandtaart) Tulband-/krans-/
cakevorm
3 cakevor men *
2
2+4
t
;
150-170
140-160
60-70
70-100
Bodem van zand taartdeeg
met r and
Springvorm 1 t 170-190 25-35
Taartbodem van roerdeeg Vorm voor
vruchtenbodem
2 t 150-170 20-30
Biscuittaart Springvorm 2 t 160-180 30-40
Vruchten- of kwarktaart,
zandtaartdeeg**
Donkere
springvorm
1 t 170-190 70-90
Fijne vruchtentaart, van
roerdeeg
Springvorm/
Tulbandvorm
2 t 160-180 50-60
Pikante taart**
(bijv. quiche-/uientaart)
Springvorm 1 t 180-200 50-60
* Let op de positie van de cakevormen . Roosters kunt u als extra toebehoren krijgen bij uw
speciaalzaak of bij onze afdeling onderdelen.
** Taart ca. 20 minuten in de oven laten afkoelen.
Gebakopdeplaat
Hoogte Verwar-
mings-
methode
Temperatuur
ºC
Tijdsduur,
minuten
Roer- of g istdeeg met droge
vulling of b ov enkant
Email plaat
2 bakplaten**
2
2+4
t
;
170-190
150-170
20-30
35-45
Roer- of g istdeeg met
vochtige vulling of
bovenkant* (vruchten)
Email plaat
2 bakplaten**
3
2+4
t
;
170-190
150-170
40-50
50-60
Biscuitrol (voor verwarmen) Email plaat 3 t 170-190 15-20
Gevlochten gebak met
500 g bloem
Email plaat 2 t 170-190 30-40
Kerststol met 500 g bloem Em ail plaat 3 t 160-180 60-70
64


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