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%Calor superior/inferior :Aire caliente 3D
%Calor superior/inferior
3Aire caliente
Precalentar siempre el horno.
Sugerencias y consejos prácticos para el horneado
Pastaflora con revestimiento jugoso
(fruta)
Bandeja universal 1
%
160-180 50-60
Quiche suiza Bandeja universal 1
&
190-200 40-50
Brazo de gitano, precalentar Bandeja universal 2
%
170-190 10-20
Trenza levadura con 500 g de harina Bandeja universal 2
%
160-180 40-50
Bollo con 500 g de harina Bandeja universal 2
%
150-170 60-70
Bollo con 1 kg de harina Bandeja universal 2
3
140-150 65-75
Pastel de hojaldre, dulce Bandeja universal 1
3
180-200 40-50
Pizza Bandeja universal 1
%
210-230 25-35
Pizza Bandeja universal +
bandeja esmaltada*
1
3
:
180-190 40-50
Torta gratinada, precalentar Bandeja universal 2
&
220-240 15-20
Pasteles preparados en la bandeja Accesorios Altura Tipo
calentam.
Temperatura °C Tiempo en minutos
* La bandeja esmaltada se vende como accesorio en cualquier comercio especializado.
Pastas pequeñas Accesorios Altura Tipo
calen-
tam.
Temperatura °C Tiempo en minutos
Pastas y galletas Bandeja universal 2
%
150-170 20-30
Pastas y galletas Bandeja universal +
bandeja esmaltada*
1
3
:
140-160 30-40
Almendrados Bandeja universal 2
%
120-140 35-45
Almendrados Bandeja universal +
bandeja esmaltada*
1
3
:
110-130 40-50
Merengues Bandeja universal 2
%
80-100 90-110
Magdalenas Molde de tartaletas en la parri-
lla
2
%
160-180 35-45
Magdalenas 1 molde de magdalenas en la
Bandeja universal +
y 1 en la bandeja esmaltada*
1
3
:
140-160
50-60
Ensaimada Bandeja universal 2
%
200-220 30-40
Pastel de hojaldre Bandeja universal 2
%
180-200 30-40
Pastel de hojaldre Bandeja universal +
bandeja esmaltada*
1
3
:
190-210 35-45
Repostería de masa levadura Bandeja universal 2
%
190-210 20-30
* La bandeja esmaltada se vende como accesorio en cualquier comercio especializado.
Pan y panecillos Accesorios Altura Tipo
calen-
tam.
Temperatura °C Tiempo en minutos
Pan de levadura con 1 kg de harina Bandeja universal 2
%
300
+ 170
10
15-25
Pan de masa fermentada con 1,2 kg de
harina
Bandeja universal 2
%
300
+ 170
10
40-50
Pan turco Bandeja universal 2
3
220-240 15-20
Panecillos Bandeja universal 2
%
200-220 20-30
Panecillos de masa de levadura, dulce Bandeja universal 2
%
190-210 15-25
Si se quiere hornear una receta propia. Se puede orientar con recetas parecidas que aparezcan en las tablas.
Desea utilizar un molde de silicona, vidrio, plás-
tico o cerámica para hornear.
El molde debe ser resistente al calor hasta una temperatura de 250 °C. En
estos moldes los pasteles no adquieren un color tan tostado.
22


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