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Kaker og bakst
Bruk helst mørke stekeformer av metall.
Temperatur og steketid er avhengig av deigens/rørens mengde
og beskaffenhet. Derfor er det angitt temperaturintervaller i
tabellene.
Still først inn den laveste temperaturen. Det gir en jevnere
bruning. Ved behov kan du velge en høyere temperatur neste
gang.
Ikke legg baksten for tett på risten eller stekebrettet.
Kake i form
Kakerbrett
Brød, rundstykker
Risengrynsgrøt* stekebrett damping 100 25–35
Yoghurt* porsjonsglass + rist damping 40 300–360
Eplekompott stekebrett damping 100 10–15
Pærekompott stekebrett damping 100 10–15
Kirsebærkompott stekebrett damping 100 10–15
Rabarbrakompott stekebrett damping 100 10–15
Sviskekompott stekebrett damping 100 15–20
Matvarer Tilbehør Driftstype Temperatur i °C Steketid i min
* Du kan også bruke det passende programmet (se kapittelet: Programautomatikk).
Matvarer Tilbehør Høyd
e
Driftstype Temperatur i °C Steketid i min
Formkake krans-/brødform 2 varmluft 150–160 60–70
Formkakebunn fruktkakeform 2 varmluft 150–160 30–45
Fruktkake fin, formkakerøre springform 2 varmluft 150–160 45–55
Sukkerbrød (2 egg) fruktkakeform 2 varmluft 180–190 12–16
Sukkerbrødkake (6 egg) springform 2 varmluft 150–160 25–35
Mørdeigbunn med kant springform 2 varmluft 150–160 40–50
Sveitsisk pai springform 2 varmluft 180–190 35–60
Gugelhupf (østerriksk formkake) høy, rund kakeform 2 varmluft + damping 150–160 35–45
Krydret bakverk (f.eks. quiche) quicheform 2 varmluft 180–190 35–60
Epleterte terteform 2 varmluft 170–190 35–50
Matvarer Tilbehør Høyd
e
Driftstype Temperatur i °C Steketid i min
Gjærbakst med tørt fyll stekebrett 2 varmluft + damping 150–160 35–45
Gjærbakst med saftig fyll (frukt) stekebrett 2 varmluft 150–160 35–45
Rullekake stekebrett 2 varmluft 180–200 10–15
Kringle (500 g mel) stekebrett + bakepapir 2 varmluft + damping 150–160 25–35
Kringle, søt stekebrett 2 varmluft + damping 160–180 40–60
Løkpai stekebrett 2 varmluft + damping 170–180 30–40
Matvarer Tilbehør Høyd
e
Driftstype Temperatur i °C Steketid i min
Loff (750 g mel) stekebrett + bakepapir 2 varmluft + damping 200–210 15–20
Varmluft 160–170 20–25
Surdeigsbrød (750 g mel) stekebrett + bakepapir 2 varmluft + damping 200–220 15–25
Varmluft 150–160 40–60
Blandingsbrød (750 g mel) stekebrett + bakepapir 2 varmluft + damping 200–220 15–20
Varmluft 160–170 25–40
Fullkornbrød (750 g mel) stekebrett + bakepapir 2 varmluft + damping 200–220 20–30
Varmluft 140–150 40–60
Rugbrød (750 g mel) stekebrett + bakepapir 2 varmluft + damping 200–220 20–30
Varmluft 150–160 50–60
Rundstykker (halvstekte à 70 g) stekebrett + bakepapir 2 varmluft + damping 190–200 25–30
67


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