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5. RAZPREDELNICE ČASOV PEČENJA
• PERUTNINA,
ZAJČJE MESO
Statična električna pečica
Ventilirana električna pečica
Jed
Količina
Vodilo
Čas
Peke v
Minutah
Tempera-
tura
Pečice v c
Opembe
Jedi, ki jih elite pe i na aru morate postaviti pod infrarde i elektri ni ar. Opozorilo: ar se med segrevanjem mo no segreje in postane
živordeče barve. Pod jed morate obvezno postaviti pladenj za zbiranje sokov, ki nastajajo med peko.
žčž ččž Ž č
22
60 ÷ 70
22
100 ÷ 110
22
50 ÷ 60
60 ÷ 80
110 ÷ 120
55 ÷ 65
220
220
220
200
200
200
1
1
1
1
1
50
55
180
160
• SLADICE IN TORTE
55
65
40
175
180
200
1
1
2
40 ÷ 45
50 ÷ 60
30 ÷ 35
160
160
180
• ZELENJAVA
800 gr
800 gr
800 gr
800 gr
1
1
2
1
70 ÷ 80
70
60 ÷ 65
80 ÷ 85
220
220
220
220
1
1
2
1
60 ÷ 70
60 ÷ 70
60 ÷ 65
70 ÷ 80
200
200
200
200
• SADJE
1 Kg
1 Kg
1 Kg
1
1
1
45 ÷ 55
45 ÷ 55
45 ÷ 55
220
220
220
2
2
2
45 ÷ 55
45 ÷ 55
45 ÷ 55
200
200
200
• PEKA NA ARUŽ
Toast
Nadevan toast
Klobase
Tele ji kotletič
Pi an ja bedrcašč č
4 rezine
44
33
44
44
33
za
segrevanje
grelca
za
segrevanje
grelca
za
segrevanje
grelca
za segrevanje
grelca
za segrevanje
grelca
Žar
Žar
Žar
Žar
Žar
Žar
Pegatka
Pis anecč
Razkosan zajec
1-1,3 Kg
1,5-1,7 Kg
1-1,2 Kg
Pegatko polo ite v
ognjevarnega stekla ali keramike in jo
premažite z malo olja in posujte naravnimi
začimbmi.
ž globok pekač iz
Enako kot zgoraj.
Enako velike kose polo ite v emajlıran
pekač in jih začınite z naravnımı
začimbami. po potrebi kose na polovici
pečenja obrnite.
ž
Kakaova torta
Torta margerita
Koren kova tortač
Mareli na pitač
Pripravljeno
testo
700 Gr
Pripravljeno
testo
Pripravljeno
testo
Pecite v tortnem modelu 22cm. Pe ico
predogrevajte 10 minut.
č
Pecite v tortnem modelu 22cm. Pe ico
predogrevajte 10 minut.
č
Pecite v tortnem modelu 22cm. Pe ico
predogrevajte 10 minut.
č
Pecite v tortnem modelu 22cm. Pe ico
predogrevajte 10 minut.
č
Koromač
Bu keč
Krompir
Korenje
Koroma razre ite na etrtinke razporedite
v pekač iz ognjevarnega stekla tako, da so
razrezani deli obrnjeni navzgor. Dodajte
maslo in sol ter pecite v pokritem pekaču.
čžč
Bučke narežite in jih zložite v pekač iz ognjevarnega stekla.
Dodajte maslo in sol ter pecite v pokritem pekaču.
Nasoljen krompir razrežite na enake kose in ga pecite v v
pokritem pekaču iz ognjevarnega stekla, dodajte olje in
posutejte z origanom ali rožmarınom.
Korenje nare ite in ga zlo ite v posodo iz pirexa.
Dodajte maslo in sol ter pecite v pokritem pekaču.
žž
Cela jabolka
Hru ke
š
Breskve
Sadje pecite v odkritem pekaču iz ognjevarnega
stekla ali keramike. Pustite ohladiti v pečici.
Enako kot zgoraj.
Enako kot zgoraj.
Rezine toasta polo ite na nosilno mre o.
Ko je toast zapečen na eni strani, ga
obrnite, da se popeče še na drugi strani.
Toast hranite na toplem do serviranja.
žž
Nadevane rezine toasta polo ite na nosilno
mrežo, pod katero ste vstavili pladenj. Ko je
toast zapečen na eni strani, ga obrnite, da se
popeče še na drugi strani.
ž
Klobase prere ite po polovici in jih polo ite na
nosilno nrežo s prerezano stranjo navzgor. Po
preteku polovice časa klobase obrnite, da se
zapečejo še na drugi strani. Opozorilo: Med
peko občasno preverite ali so klobase
enakomerno zapečene. če niso, premestite
tiste manj pečene na mesto, kjer so bolj
zapečene in obratno.
žž
Bedrca za inite z naravnimi za imbami in
jih občasno obrnite.
čč
Kotlete polo ite na mre o in jih med peko
dvakrat obrnite.
žž
6 kosov
0,9 kg
4 kosi-
1,5 kg
4 kosi-
1,5 kg
4 rezine
5 predogre-
vanje 5 min.
10 predogre-
vanje 5 min.
25/30 predogre-
vanje 5 min.
25 predogre-
vanje 5 min.
50/60predogre-
vanje 5 min.
Žar
Žar
Žar
Žar
Vodilo
Čas
Peke v
Minutah
Tempera-
tura
Pečice v c
• Fish
22
22
22
2
• RIBE
40 ÷ 45
30 ÷ 35
40 ÷ 45
40 ÷ 45
220
220
220
35 ÷ 40
30 ÷ 25
35 ÷ 40
35 ÷ 40
200
200
200
200
Postrv
Losos
List
Orada
3 cele -1 Kg
700 Gr narezanih
na rezine debeline
2,5 cm
2 celi
Fileji-1 Kg
Postrvi pecite v pokritem ognjevarnem pekaču,
premažite z oljem in jih posolite ter potresite s
čebulo.
Lososa nasolite, poporajte in naoljite ter
pecite v nepokritem ognjevarnem pekaču.
List pecite z eno lico olja.ž
Orade pecite v pokritem pekaču z oljem
in soljo.
83 SI
2
220
83


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