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Taarten en cakes in vormen
Tijdsduur,
minuten
TemperaĆ
tuur ºC
VerwarĆ
mingsĆ
methode
HoogteVorm op het
rooster
Fijne cake (ook zandtaart) TulbandĆ/kransĆ/
rechthoekige
bakvorm
2 t 150Ć170 60Ć70
Bodem van zandtaartdeeg met
rand
Springvorm 1 t 170Ć190 25Ć35
Taartbodem van roerdeeg Vorm voor
vruchtenbodem
2 t 150Ć170 20Ć30
Biscuittaart Springvorm 2 t 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
* Taart ca. 20 minuten in de oven laten afkoelen.
Gebak op de plaat
Hoogte VerwarĆ
mingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met droge
vulling of bovenkant
Braadslede 2 t 160Ć180 20Ć30
RoerĆ of gistdeeg met vochtige
vulling of bovenkant (vruchten)
Braadslede 3 t 170Ć190 40Ć50
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 Braadslede 2 t 220Ć240 25Ć35
22


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