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ТАБЛИЦА ПРИГОТОВЛЕНИЯ БЛЮД
РЕЦЕПТ РЕЖИМ ПPOГPEB ТЕМПЕРАТУРА
(°C)
BPE
ПPИГOTOB
(мин.)
УРОВЕНЬ
И ПРИНАДЛЕЖ-
НОСТИ
Пироги из дрожжевого теста Да 160 - 180 30 - 90 2
Да 160 - 180 30 - 90 31
Пироги с начинкой
(чизкейк, штрудель, яблочный
пирог)
Да 160 - 200 30 - 85 2
Да 160 - 200 35 - 90 3 1
Печенье / тарталетки Да 170 - 180 15 - 45 3
Да 160 - 170 20 - 45 31
Пирожные из заварного теста Да 180 - 200 30 - 40 2
Да 180 - 190 35 - 45 31
Безе Да 90 110 - 150 2
Да 90 130 - 150 31
Хлеб / пицца / фокачча Да 190 - 250 15 - 50 2
Да 190 - 250 25 - 50 31
Хлеб Да 180 - 220 30 - 50 2
Пиццa Да 220 - 250 15 - 30 2
Замороженная пицца Да 250 10 - 15 2
Да 250 10 - 20 31
Соленые пироги
(овощной пирог, киш)
Да 180 - 190 35 - 45 2
Да 180 - 190 45 - 60 32
Волованы / пироги из
слоеного теста
Да 190 - 200 20 - 30 2
Да 180 - 190 20 - 40 31
Лазанья / макаронная
запеканка / каннеллони /
фланы Да 190 - 200 45 - 65 2
Баранина / телятина /
говядина / свинина 1 кг Да 190 - 200 70 - 100 2
Курица / кролик / утка 1 кг Да 200 - 230 50 - 100 2
Индейка / гусь 3 кг Да 190 - 200 80 - 130 1 / 2
Запеченная рыба / в фольге
(филе, целиком) Да 180 - 200 40 - 60 2
Фаршированные овощи
(помидоры, цукини, баклажаны) Да 180 - 200 50 - 60 2
Тосты -3 (высокая) 2 - 5 4
80


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