Inhoudsopgave
Advertenties
Beschikbare talen
Beschikbare talen
Basic dough
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. sponge base cheesecake
Flan tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
White bread (without a tin)
White bread (loaf tin)
Multigrain bread, initial baking stage (without a tin)
Multigrain bread, final baking stage (without a tin)
Multigrain bread, initial baking stage (in loaf tin)
Multigrain bread, final baking stage (in loaf tin)
Bread rolls
Flatbread
* Preheat oven
3 Hot air
Shelf
Temperature
height
in °C
1
160 170
1 + 3
160 170
1
160 170
1
160 - 180
1
160 170*
1
180 190*
1
150 160
1
150 160*
1
170 180
1 + 3
170 180
1
160 170
1
160 170
1
160 170
3 Hot air
Shelf
Temperature
height
in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
1
190 210*
1 + 3
190 210*
1
150 160*
1 + 3
150 160*
1
140 150*
1 + 3
130 140*
3 Hot air
Shelf
Temperature
height
in °C
1
230*
1
230*
1
220*
1
180*
1
220*
1
180*
1
220*
1
220*
% Top/bottom heat
Baking time in
Shelf
minutes
height
45 - 55
1
60 70
-
70 80
1
50 - 90
2
25 35
2
10 15
1
30 45
2
20 30
2
45 - 55
1
50 - 60
-
35 45
1
30 40
2
35 45
2
% Top/bottom heat
Baking time in
Shelf
minutes
height
15 25
2
20 30
-
130 - 150
2
150 - 170
-
20 30
1
25 35
-
25 35
1
30 40
-
15 - 20
2
20 25
-
% Top/bottom heat
Baking time in
Shelf
minutes
height
20 30
1
20 30
2
10 15
1
20 30
1
10 15
2
20 30
2
15 25
1
15 25
1
Temperature
in °C
190 200
-
180 190
160 - 180
170 180*
200 210*
160 170
160 170*
190 200
-
180 190
160 170
170 180
Temperature
in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
Temperature
in °C
240*
240*
240*
200*
240*
200*
240*
240*
41
Advertenties
Hoofdstukken
Inhoudsopgave
