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Tablas de cocción
DULCES Y
POSTRES
Peso
(Kg)
Posición de
la bandeja
Modo de
cocción
Temperat.
(ºC)
Tiempo
(min)
Recipiente
Flan 0,8
Intermedia
160-180 55-60
150-170 50-55
Bizcocho 0,5
Intermedia
150-170 35-40
170-190 30-35
160-180 30-35
Brazo de
gitano
0,5
Intermedia
170-190 10-15
160-180 10-15
Galletas 1,0
Intermedia
160-180 20-25
150-170 20-25
Volovanes 0,3
Intermedia
170-190 20-25
160-180 15-20
Magdalenas 0,7
Intermedia
160-180 20-25
160-180 20-25
Manzanas
asadas
0,5
Intermedia
180-200 30-35
170-190 20-25
Merengue 0,35
Intermedia
100-120 70-75
100-120 60-65
Plátanos
asados
0,5
Intermedia
180-200 20-25
170-190 15-20
Plum-Cake 0,6
Intermedia
170-190 55-60
160-180 50-55
Tarta de
manzana
0,8
Intermedia
170-190 45-50
160-180 40-45
Tarta de queso 0,8
Intermedia
180-200 40-45
Molde para pan
Molde para
tartas
Bandeja
Bandeja
Bandeja
Bandeja
Bandeja
Bandeja
Cazuela
Molde para
tartas
Bandeja
Molde para
tarta de queso
170-190 40-45
104


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