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Siemens HM 722210 Manual

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36
hoeveelheid en de aard van het deeg. In de tabellen zijn
bereiken aangegeven. Probeer eerst de laagste
waarde. Een lage temperatuur zorgt ervoor dat het
gerecht gelijkmatiger bruin wordt. Stel de oven indien
nodig de volgende keer hoger in.
Bijkomende informatie vindt u onder Tips voor het
bakken" na de tabellen.
Gebak in vormen
Vorm op het
rooster
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Cake eenvoudig TulbandĆ/kransĆ/
cakevorm
3 cakevormen*
2
1+3
T
170Ć190
150Ć170
50Ć60
70Ć100
Cake fijn
(ook zandtaart)
TulbandĆ/kransĆ/
cakevorm
3 cakevormen*
2
1+3
t
T
150Ć170
140Ć160
60Ć70
70Ć100
Bodem van zandtaartdeeg
met rand
Springvorm 1 t 170Ć190 25Ć35
Taartbodem van roerdeeg Vorm bodem
vruchtentaart
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/Tulba
ndvorm
2 t 160Ć180 50Ć60
Hartig gebak**
(bijv. quicheĆ/uientaart)
Springvorm 1 t 180Ć200 50Ć60
* Let op de positie van de cakevormen. Roosters kunt u als extra toebehoren krijgen bij uw
speciaalzaak of bij onze afdeling onderdelen.
** Taart ca. 20 minuten in de oven laten afkoelen.
… 36 …


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