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Taarten en cakes in vormen
Tijdsduur,
minuten
TemperaĆ
tuur ºC
VerwarĆ
mingsĆ
methode
HoogteVorm op het
rooster
Taartbodem van roerdeeg Vorm voor
vruchtenbodem
2 t 160Ć180 20Ć30
Biscuittaart Springvorm 2 f 160Ć180 30Ć40
VruchtenĆ of kwarktaart,
zandtaartdeeg**
Donkere
springvorm
1 t 170Ć190 70Ć90
Fijne vruchtentaart, van
roerdeeg
Springvorm/
Tulbandvorm
2 t 160Ć180 50Ć60
Pikante taart**
(bijv. quicheĆ/uientaart)
Springvorm 1 t 180Ć200 50Ć60
* 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.
Gebak op de plaat
Hoogt
e
VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of
bovenkant
Braadslede,
bakplaat + braadslede**
2
2+4
f
T
170Ć190
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Braadslede,
bakplaat + braadslede**
3
2+4
t
T
170Ć190
150Ć170
40Ć50
50Ć60
Biscuitrol
(voorverwarmen)
Braadslede 2 f 170Ć190 15Ć20
Gevlochten gebak met
500 g bloem
Braadslede 2 f 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 190Ć210 55Ć65
49


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