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Baktabel
Bakken op één inzetniveau
Soort
gebak
Ovenfunctie
Inzet-
niveau
Tempe-ra-
tuur
°C
Tijd
uur: min.
Gebak in vormen
Tulband PROFI-
HETELUCHT
1 150-160 0:50-1:10
Zandgebak/koningstaart PROFI-
HETELUCHT
1 140-160 1:10-1:30
Biscuittaart PROFI-
HETELUCHT
1 140 0:25-0:40
Biscuittaart CONVENTIONEEL 2 160 0:25-0:40
Taartbodem van
zandtaartdeeg
PROFI-
HETELUCHT
3 170-180
1)
0:10-0:25
Taartbodem van roerdeeg PROFI-
HETELUCHT
3 150-170 0:20-0:25
Dichte appeltaart CONVENTIONEEL 1 170-190 0:50-1:00
Appeltaart (2vormen
Ø20cm, diagonaal ge-
plaatst)
PROFI-
HETELUCHT
1 160 1:10-1:30
Appeltaart (2vormen
Ø20cm, diagonaal ge-
plaatst)
CONVENTIONEEL 1 180 1:10-1:30
Hartige taart (bijv. quiche
lorraine)
PROFI-
HETELUCHT
1 160-180 0:30-1:10
Kwarktaart CONVENTIONEEL 1 170-190 1:00-1:30
Gebak op het bakblik
Gistbroodje/-krans CONVENTIONEEL 3 170-190 0:30-0:40
Kerststol CONVENTIONEEL 3 160-180
1)
0:40-1:00
Brood (roggebrood)
-eerst
-dan
CONVENTIONEEL 2
230
1)
160-180
0:25
0:30-1:00
Roomsoezen/tompoezen CONVENTIONEEL 3 160-170
1)
0:15-0:30
Biscuitrol CONVENTIONEEL 3 180-200
1)
0:10-0:20
Kruimelgebak droog PROFI-
HETELUCHT
3 150-160 0:20-0:40
5


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