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Taarten en cakes in
vormen
Tijdsduur,
minuten
TemperaĆ
tuur ºC
VerwarmingsĆ
methode
HoogteVorm op het rooster
Taartbodem van
roerdeeg
Vorm voor
vruchtenbodem
2 Q 150Ć170 20Ć30
Biscuittaart Springvorm 2 f 160Ć180 30Ć40
VruchtenĆ of kwarktaart,
zandtaartdeeg*
Donkere springvorm 2 t 180Ć200 70Ć90
Fijne vruchtentaart, van
roerdeeg
Springvorm/
Tulbandvorm
2 Q 150Ć170 50Ć60
Pikante taart*
(bijv. quicheĆ/uientaart)
Springvorm 1 Q 150Ć170 55Ć65
* Taart ca. 20 minuten in het apparaat laten afkoelen.
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met droge
vulling of bovenkant
Aluminium bakplaat
Aluminium bakplaat +
Braadslede**
2
2+4
f
Q
180Ć200
150Ć170
20Ć30
35Ć45
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant* (vruchten)
Braadslede
Aluminium bakplaat +
Braadslede**
3
2+4
t
Q
170Ć190
140Ć160
40Ć50
50Ć60
Biscuitrol (voorverwarmen) Braadslede 3 f 190Ć210 15Ć20
Gevlochten gebak met 500 g
bloem
Aluminium bakplaat 2 f 180Ć200 30Ć40
Kerststol met 500 g bloem
Kerststol met 1 kg bloem
Aluminium bakplaat
Aluminium bakplaat
2
2
t
t
170Ć190
170Ć190
60Ć70
90Ć100
Strudel, zoet Braadslede 2 t 170Ć190 55Ć65
Pizza Braadslede
Aluminium bakplaat +
Braadslede**
3
2+4
t
Q
220Ć240
180Ć200
25Ć35
35Ć45
* Voor erg vochtige vruchtentaarten de diepere braadslede gebruiken.
** Schuif bij het bakken op twee niveaus altijd de braadslede in boven de bakplaat.
18


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