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Aire caliente 3 Calor superior/
inferior %
Masa base Altura de
inserción
Tempera-
tura en °C
Tiempo de cocción
en minutos
Altura de
inserción
Tempera-
tura en °C
Masa batida
Pastel en bandeja con capa 1 150 - 160 30 - 40 1 180 - 190
1 + 3 150 - 160 35 - 45 - -
Molde desarmable/rectangular 1 150 - 160 55 - 70 2 160 - 170
Pastaflora
Pastel en bandeja con capa seca, p.ej. migas 1 160 - 170 45 - 55 1 190 - 200
1 + 3 160 - 170 60 - 70 - -
Pastel en bandeja con capa jugosa, p. ej. glaseado de
crema
1 160 - 170 70 80 1 190 - 200
Molde desarmable, p. ej., tarta de requesón 1 160 - 180 50 - 90 2 170 - 180
Tartera 1 160 170* 25 - 35 2 170 180*
Masa de bizcocho
Bizcocho 1 180 190* 10 - 15 1 200 210*
Bizcocho (6 huevos) 1 150 - 160 25 - 40 2 160 - 170
Bizcocho (3 huevos) 1 150 160* 25 - 35 2 160 170*
Masa de levadura
Pastel en bandeja con capa seca, p.ej. migas 1 160 - 180 45 - 55 1 180 200
1 + 3 170 - 180 50 - 60 - -
Trenza o corona de levadura (500 g) 1 160 - 170 35 - 45 1 180 - 190
Molde desarmable 1 160 - 170 30 - 40 2 160 - 170
Molde concéntrico 1 160 - 170 35 - 45 2 170 - 180
* Precalentar el horno
Aire caliente 3 Calor superior/
inferior %
Pastelitos Altura de
inserción
Tempera-
tura en °C
Tiempo de cocción
en minutos
Altura de
inserción
Tempera-
tura en °C
Masa de levadura 1 160 - 170 15 - 25 2 180 - 190
1 + 3 160 - 170 20 - 30 - -
Masa de merengue 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Masa de hojaldre o masa frita 1 190 210* 20 - 30 1 200 - 220*
1 + 3 190 210* 25 - 35 - -
Masa de bizcocho, p. ej. magdalenas 1 150 160* 25 - 35 1 170 180*
1 + 3 150 160* 30 - 40 - -
Pastaflora, p. ej. galletas de mantequilla 1 140 150* 15 - 20 2 150 160*
1 + 3 130 - 140* 20 25 - -
* Precalentar el horno
Aire caliente 3 Calor superior/
inferior %
Pan y panecillos Altura de
inserción
Tempera-
tura en °C
Tiempo de cocción
en minutos
Altura de
inserción
Tempera-
tura en °C
Panecillos 1 220* 15 - 25 1 240*
Torta de pan 1 220* 15 - 25 1 240*
Masa de pan 750 - 1000 g
Fin del horneado 1 220* 35 - 40 2 220*
* Precalentar el horno
9


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