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TP
Taarten e n cakes i n vormen
Tijdsduur,
minuten
Tempera-
tuur ºC
Verwar-
mings-
methode
HoogteVorm op het
rooster
Vruchten- of kwarktaart,
zandtaar tdeeg**
Donkere
springvorm
1 t 170-190 70-90
Fijne vruchtentaar t, 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 cakev ormen. Roosters kunt u als extra toebehor en 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 gistdeeg met droge
vulling of b ovenkant
Email plaat
2 bakplaten**
2
2+4
t
;
170-190
150-170
20-30
40-50
Roer- of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Email plaat
2 bakplaten**
3
2+4
t
;
170-190
150-170
40-50
55-65
Biscuitrol (voorverwarmen) 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 Email plaat 3 t 160-180 60-70
Kerststol met 1 kg bloem Email plaat 3 t 150-170 90-100
Strudel, zoet Email plaat 2 t 180-200 55-65
Pizza Email plaat
2 bakplaten**
2
2+4
t
;
210-230
180-200
25-35
45-55
* Voor erg vochtige vruchtentaarten de diepere email plaat gebruiken.
** Bij het bakken op twee niveaus, plaats dan de email plaat b oven.
72


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