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Cocción de la pizza
Para lograr una buena cocción de la pizza utilice la fun-
ción b ventilado:
Precaliente el horno durante 10 minutos, como míni-
mo
Utilice una bandeja para pizza de aluminio liviano apo-
yándola sobre la parrilla suministrada con el horno.
Utilizando la bandeja para horno aumenta el tiempo
de cocción y difícilmente se obtiene una pizza crocante.
No abra frecuentemente el horno durante la cocción.
En el caso de pizzas muy condimentadas (capricho-
sa, cuatro estaciones) es aconsejable colocar la
mozzarella (queso típico de Italia) en la mitad de la
cocción.
En la cocción de ‘pizza’ sobre dos niveles utilizar el 2°
y el 4° a una temperatura de 220°C y colocar en el
horno después de haberlo pre-calentado por unos 10
minutos como mínimo.
Cocción del pescado y de la carne
Para las carnes blancas, las aves y el pescado utilice tem-
peraturas desde 180 °C a 200 °C.
Para las carnes rojas, que deben estar bien cocidas en la
parte externa, conservando en su interior el jugo, es im-
portante comenzar con una temperatura inicial alta
(200°C-220°C) por un breve tiempo, para después dismi-
nuirla.
Por lo general, cuanto más grande es el trozo de asado,
menor será la temperatura y más largo el tiempo de coc-
ción. Colocar los trozos de carne en el centro de la parri-
lla y colocar la grasera por debajo para recoger el jugo.
Colocar bien la parrilla de manera que la carne ocupe el
centro del horno. Cuando se necesite calor por debajo,
usar el primer nivel inferior. Para obtener asados sabro-
sos (en particular pato y animales de caza) condimente
la carne con tocino o panceta y colóquela en la parte su-
perior.
7


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