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11.2 Repostería
No abra la puerta del horno antes de
que transcurran 3/4 partes del tiempo
de cocción establecido.
Si utiliza dos bandejas al mismo tiem-
po, deje un nivel libre entre ambas.
11.3 Carnes y pescados
Utilice una bandeja honda con los ali-
mentos muy grasos para evitar que el
horno quede manchado de forma per-
manente.
Antes de trinchar la carne, déjela re-
posar unos 15 minutos, como mínimo,
para que retenga los jugos.
Para evitar que se forme mucho humo
en el horno, vierta un poco de agua
en la bandeja honda. Para evitar la
condensación de humos, añada agua
después de que se seque cada vez.
11.4 Tiempos de cocción
Los tiempos de cocción dependen del
tipo de alimento, de su consistencia y
del volumen.
Inicialmente, supervise el rendimiento
cuando cocine. Busque los mejores ajus-
tes (de calor, tiempo de cocción, etc.)
para sus recipientes, recetas y cantida-
des cuando utilice este aparato.
11.5 Cuadro de especificaciones para hornear y asar
PASTELES
TIPO DE
PLATO
Calor superior +
inferior
Turbo
Tiempo
de coc-
ción [min]
Notas
Posición
de la pa-
rrilla
Temp
. [°C]
Posición
de la pa-
rrilla
Tem
p.
[°C]
Masas bati-
das
2 170 3 (1 y 4) 160 45 - 60 En molde
de reposte-
ría
Masa con
mantequilla
2 170 3 (1 y 4) 160 20 - 30 En molde
de reposte-
ría
Tarta de
queso
1 170 2 165 60 - 80 En molde
de reposte-
ría de 26 cm
Tarta o pas-
tel de man-
zana
2 170 1 (izquier-
da y dere-
cha)
160 80 - 100 En dos mol-
des de re-
postería de
20 cm en
una parri-
lla
1)
Strudel 3 175 2 150 60 - 80 En bandeja
Tarta de
mermelada
2 170 2 (izquier-
da y dere-
cha)
165 30 - 40 En molde
de reposte-
ría de 26 cm
Bizcocho 2 170 2 160 50 - 60 En molde
de reposte-
ría de 26 cm
ESPAÑOL 55
55


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