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ТАБЛИЦА ПРИГОТОВЛЕНИЯ БЛЮД
РЕЦЕПТ РЕЖИМ ПРОГРЕВ ТЕМПЕРАТУРА
(°C)
ДЛИТЕЛЬНОСТЬ
(МИН)
УРОВЕНЬ
И ПРИНАДЛЕЖНОСТИ
Пироги из дрожжевого теста Да 160 - 180 35 - 55 2
Да 150-170 30 - 90 31
Пироги с начинкой
(твopoжный пиpoг, штpyдeль,
фpyктoвый пирог)
Да 150 -190 30 - 85 2
Да 150 - 190 35 - 90 3 1
Печенье / небольшие торты Да 170 - 180 15 - 40 3
Да 150 - 175 20 - 45 31
Пирожные из заварного теста Да 180 30 - 40 3
Да 170 - 190 35 - 45 31
Безе Да 90 120 - 130 3
Да 90 130 - 150 31
Хлеб, пицца, лепешки Да 190 - 250 15 - 50 2
Да 190 - 250 25 - 50 31
Замороженная пицца Да 250 10 - 15 2
Да 250 10 - 20 31
Несладкая выпечка
(пирог с овощной начинкой,
лоранский пирог)
Да 175 - 200 40 - 50 2
Да 175 - 190 50 - 65 31
Волованы / печенье из слоеного
теста
Да 180 - 200 20 - 30 3
Да 175 - 200 25 - 45 31
Лазанья/паста/
каннеллони/фланы Да 190 - 200 40 - 65 2
Баранина / телятина / говядина /
свинина 1 кг Да 190 - 200 90 - 110 2
Курица / кролик / утка 1 кг Да 190 - 200 65 - 85 2
Индейка / гусь 3 кг Да 190 - 200 140 - 180 1 / 2
Запеченная рыба / в фольге
(филе, целиком) Да 180 - 200 40 - 60 2
Фapшиpoв. oвoщи
(томаты, цуккини, баклажаны) Да 175 - 200 50 - 60 2
Тосты Да 200 2 - 5 4
Рыба, филе/кусками Да 200 30 - 40 * 43
РЕЖИМЫ
Oбычный Гриль Турбогриль Koнвeкция Подрумянивание
ПРИНАДЛЕЖНОСТИ Решетка форма для выпечки на
решетке
Поддон / вставной
противень или форма для
выпечки на решетке
Поддон / вставной
противень
Поддон с
500 мл воды
53


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