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Taarten en cakes in
vormen
Vorm op het
rooster
Hoogte VerwarmingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
Cake, eenvoudig TulbandĆ/kransĆ/
rechthoekige
bakvorm
2 t 170Ć190 50Ć60
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 VerwarmingsĆ
methode
Temperatuur
ºC
Tijdsduur,
minuten
RoerĆ of gistdeeg met
droge bovenkant
Plaat 2 t 170Ć190 20Ć30
RoerĆ of gistdeeg met
vochtige vulling of
bovenkant (vruchten)
Plaat 3 t 170Ć190 40Ć50
Biscuitrol
(voorverwarmen)
Plaat 2 t 190Ć210 15Ć20
Broodvlecht van 500 g
bloem
Plaat 2 t 160Ć180 30Ć40
Kerststol van 500 g
bloem
Plaat 3 t 160Ć180 60Ć70
27


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