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18
Klein gebak
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Koekjes 1 bakplaat
2 bakplaten
2 bakplaten + braadslede*
2
2+4
1+3+4
t
Q
Q
180Ć200
140Ć160
140Ć160
10Ć20
25Ć35
30Ć40
Schuimgebak 1 bakplaat 2 Q 80Ć100 120Ć150
Soesjes 1 bakplaat 1 f 210Ć230 30Ć40
Bitterkoekjes 1 bakplaat
2 bakplaten
2 bakplaten + braadslede
2
2+4
1+3+4
t
Q
Q
120Ć140
100Ć120
100Ć120
30Ć40
35Ć45
40Ć50
Bladerdeeg 1 bakplaat
2 bakplaten
2 bakplaten + braadslede*
2
2+4
1+3+4
Q
Q
Q
190Ć210
190Ć210
190Ć210
20Ć30
25Ć35
35Ć45
* In het midden de braadslede inschuiven. De bovenste bakplaat kan eerder worden verwijderd.
Brood en broodjes
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Brood met 1,2 kg bloem*,
(voorverwarmen)
Braadslede 2 f
f
270
200
8
+ 40Ć50
Zuurdeegbrood met 1,2 kg
bloem*, (voorverwarmen)
Braadslede 2 f
f
270
200
8
+ 40Ć50
Broodjes (b.v. roggebroodjes) 1 bakplaat 3 f 210Ć230 20Ć30
* Giet nooit water rechtstreeks in de hete oven.
Raadpleeg de baktabellen voor gelijksoortig gebak.
Prik ca. 10 minuten voor het einde van de in het reĆ
cept vermelde baktijd met een stokje in het hoogste
punt van het gebak. Als er geen deeg aan het stokje
blijft kleven, is het gebak klaar.
Tips voor het
bakken
U wilt bakken volgens uw
eigen recept.
Zo stelt u vast of de cake
goed doorbakken is.
18


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