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35
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met droge
vulling of bovenkant
Bakplaat
Bakplaat +
braadslede**
2
2+4
t
T
170Ć190
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Bakplaat
Bakplaat +
braadslede**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
Biscuitrol (voorverwarmen) Braadslede 3 t 170Ć190 15Ć20
Gevlochten gebak met
500Ăg bloem
Braadslede 2 t 170Ć190 30Ć40
Kerststol met 500 g bloem Braadslede 3 t 160Ć180 60Ć70
Kerststol met 1 kg bloem Braadslede 3 t 150Ć170 90Ć100
Strudel, zoet Braadslede 2 t 180Ć200 55Ć65
Pizza Bakplaat
Bakplaat +
braadslede**
2
2+4
t
T
220Ć240
180Ć200
25Ć35
40Ć50
* Voor erg vochtige vruchtentaarten de diepere braadslede gebruiken.
** Schuif bij het bakken op twee niveaus altijd de braadslede in boven de emaillen plaat.
Brood en broodjes
Hoogte VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
Brood met 1,2 kg bloem*,
(voorverwarmen)
Braadslede 2 t 270
200
8
35Ć45
Zuurdeegbrood met 1,2 kg
bloem*, (voorverwarmen)
Braadslede 2 t 270
200
8
40Ć50
Broodjes (bijv. roggebroodjes) Braadslede 4 t 200Ć220 20Ć30
* Giet nooit water rechtstreeks in de hete oven.
35


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