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ESPAÑOL
ALIMENTO RECIPIENTE
TEMPE -
RATURA
TIEMPO DE
COCINADO
(minutos)
NIVEL
Galletas Hoja de galletas
de 30x38
185º 8 a 12 2..5
Tartas en capas Circular de 20 o 22” 25 a 35 2..5
Tartas
rectangulares
Recipiente de 22x33 175º 30 a 40 2..5
Tartas de molde Molde de 30 160º 60 a 75 2..5
Brownies, barras
de galleta
Recipiente de 22x22 160º 20 a 25 2..5
Bizcochitos Hoja de galletas
de 30x38
215º 10 a 15 2..5
Pan rápido Molde de 20x10 175º 55 a 70 2..5
Muffins Molde para
12 unidades
215º 14 a 19 2..5
Pasteles de fruta Diámetro de 22 215º 35 a 45 2..5
Cobblers de fruta Recipiente de 22x22 200º 25 a 30 2..5
Pan con levadura Molde de 20x10 185º 25 a 30 2..5
Panecillos Recipiente de 22x32” 200º 12 a 18 2..5
Bollos de canela Recipiente de 22x32” 185º 25 a 30 2..5
Tarta con
levadura
Hoja de galletas
de 30x38
200º 20 a 30 2..5
CONSEJOS PARA OBTENER MEJORES RESULTADOS INSTRUCCIONES
PARA HORNEAR
71


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