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Taarten en cakes in
vormen
Totale
tijdsduur
minuten
MagnetronĆ
vermogen
TemperaĆ
tuur °C
VerwarmingsĆ
methode
HoogteServiesgoed
Bodem van
zandtaartdeeg met rand
Springvorm 1 T 160Ć180 Ć 25Ć35
Taartbodem van
roerdeeg
Vorm voor
vruchtenbodem
2 T 150Ć170 Ć 20Ć30
Biscuittaart Springvorm 2 g 160Ć180 Ć 30Ć40
Notentaart SpringĆ of
rechthoekige
vorm
2 T 170Ć180 180 W 20Ć25
Vruchten- of
kwarktaart,
zandtaartdeeg*
Donkere
springvorm
1 W 180Ć200 180 W 40Ć50
Vruchtentaart, fijn
roerdeeg
Springvorm of
tulbandvorm
2 T 170Ć190 90 W 30Ć35
Pikante taart*
(bijv. quiche-/uientaart)
Springvorm 1 W 200Ć220 180 W 40Ć50
* Taart ca. 20 minuten in de oven laten afkoelen.
Gebak op de plaat
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur °C
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge vulling of
bovenkant
Bakplaat
Bakplaat + braadslede
3
2+4
g
T
170Ć190
150Ć170
20Ć30
35Ć45
Roer- of gistdeeg met
vochtige bedekking *
(vruchten)
Bakplaat
Bakplaat + braadslede
3
2+4
t
T
170Ć190
160Ć180
40Ć50
50Ć60
Biscuitrol
(voorverwarmen)
Bakplaat 2 g 180Ć200 15Ć20
Gevlochten gebak met
500 g bloem
Bakplaat 3 g 180Ć200 25Ć35
Kerststol met 500 g
bloem
Bakplaat 3 T 150Ć170 65Ć75
Kerststol met 1 kg
bloem
Bakplaat 3 T 140Ć160 85Ć95
51


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