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10.2 Ventilado com Resistência
(°C) (min.)
Pastéis doces, 16 uni‐
dades
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 2 20 - 30
Torta Suíça tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 1 20 - 30
Base flan massa lev. forma de base de flan na pra‐
teleira em grelha
180 1 25 - 35
Peixe escalfado, 0,3
kg
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 2 15 - 25
Peixe inteiro, 0,2 kg tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 2 20 - 30
Macarons, 24 unida‐
des
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
160 1 30 - 40
Queques, 12 unida‐
des
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 1 25 - 35
Pastelaria salgada, 20
unidades
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 1 25 - 35
Biscoitos de massa fi‐
na, 20 unidades
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
160 1 25 - 35
Tarteletes, 8 unidades tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 1 15 - 25
Legumes, escalfados,
0,4 kg
tabuleiro para assar ou tabu‐
leiro para recolha de gorduras
180 2 30 - 40
10.3 Ventilado com Resistência - acessórios recomendados
Utilize os tabuleiros e recipientes escuros e não refletores. Têm melhor absorção do calor do
que a loiça de cor clara e refletora.
Forma para pizza Assadeira
Formas individu‐
ais Forma com base para
flan
Escuro, não refletor
28 cm de diâmetro
Escuro, não refletor
26 cm de diâmetro
Vitrocerâmica
8 cm de diâmetro,
5 cm de altura
Escuro, não refletor
28 cm de diâmetro
PORTUGUÊS 129
129


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