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9
VORBEELDEN BAKKEN MET HETE LUCHT OF ONDER/
BOVENWARMTE
NOOT:
De tabel is slechts een richtlijn. Samenstelling en bereidingswijze van het deeg hebben invloed op de benodigde
temperatuur en baktijd. Ook het plaatsen van de vorm op de eerste of twede richel kan daarbij van invloed zijn.
ROERDEEG
Cake 150-160 60-70 min. 160-175 1 of 2
Tulband 150-160 60-70 min. 160-175 1 of 2
Cake in vormpjes 150-160 25-30 min. 160-175 2 of 3
Appelcake ca. 140 70-80 min. ca. 150 1 of 2
Schwarzwälder cake 160-175 55-65 min. 175-200 1 of 2
Marmercake 150-160 60-70 min. 160-175 1 of 2
KLOPDEEG
Mokkataart 24 cm ø 160-175 30-40 min. 175-200 1 of 2
Zwitserse rol 180-200 10-15 min. 200-225 2 of 3
Petit four 160-175 25-30 min. 175-200 2 of 3
Slagroomtaart 24 cm ø 160-175 30-40 min. 175-200 1 of 2
Moskovisch gebak 160-175 25-30 min. 175-200 2 of 3
KNEEDDEEG
Zandkoekjes 140-150 15-20 min. 150-175 2 of 3
Pindakoekjes 140-150 15-20 min. 150-175 2 of 3
Harde Wenertjes 140-150 15-20 min. 150-175 2 of 3
Vruchtenschuifjes 140-150 20-30 min. 150-175 2 of 3
Boterkoek 160-175 30-40 min. 175-200 1 of 2
Appeltaart 160-175 55-65 min. 175-200 1 of 2
ROLDEEG
Banketstaaf 180-200 35-45 min. 200-225 2 of 3
Saucijzenbroodjes 180-200 35-45 min. 200-225 2 of 3
Pasteitjes 180-200 15-20 min. 200-225 2 of 3
Pizza 200-225 20-25 min. 225-250 2 of 3
Appelcarré's 180-200 35-45 min. 200-225 2 of 3
SPUITDEEG
Spritskoekjes 140-150 20-25 min. 150-175 2 of 3
Katte tongen 140-150 15-20 min. 150-175 2 of 3
Soezen 180-200 25-30 min. 200-225 2 of 3
Kaasbolletjes 180-200 15-20 min. 150-175 2 of 3
GISTDEEG
Brood 200-225 ca. 30 min. 225-250 1 of 2
Krentebrood 180-200 ca. 40 min. 225-250 1 of 2
Kerstbrood 180-200 ca. 30 min. 200-225 2 of 3
Kleine Brodjes 180-200 ca. 15 min. 200-225 2 of 3
Vlaai 200-225 ca. 20 min. 225-250 2 of 3
GEBAKSOORT
Onder -en bovenwarmte
Hete lucht
Temp. in
°C
Tijd
Temp. in
°C
4
3
2
1
Richel van
onder
9


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