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ХЛЕБ И ПИЦЦА
БЛЮДО
Обычный ре‐
жим приготов‐
ления
Режим конвек‐
ции
Время
приготов‐
ления
(мин)
Примечания
Уро‐
вень
Темп.
(°C)
Уро‐
вень
Темп. (
°C)
Белый хлеб 1 190 1 190 60-70
1 - 2 шт. по 500 г
1)
Ржаной хлеб 1 190 1 180 30-45 В форме для хлеба
Булочки 2 190 2 (1 и
3)
180 25-40 6 - 8 штук на плоском про‐
тивне для выпечки
1)
Пицца 1 190 1 190 20-30
В сотейнике
1)
Сконы (пше‐
ничные или яч‐
менные лепе‐
шки)
3 200 2 190 10~20 На плоском противне
для выпечки
1)
1) Предварительный прогрев 10 минут.
ФЛАНЫ (ОТКРЫТЫЕ ПИРОГИ ИЗ СЛОЕНОГО ТЕСТА)
БЛЮДО
Обычный ре‐
жим приготов‐
ления
Режим конвек‐
ции
Время
приготов‐
ления
(мин)
Примечания
Уро‐
вень
Темп.
(°C)
Уро‐
вень
Темп. (
°C)
Пирог с пастой 2 180 2 180 40-50 В форме
Пирог с ово‐
щами
2 200 2 175 45-60 В форме
Киш (пирог с
заварн. кре‐
мом и начин‐
кой)
1 190 1 190 40-50 В форме
Лазанья 2 200 2 200 25-40 В форме
Каннеллони
(трубочки из
теста с начин‐
кой)
2 200 2 190 25-40 В форме
Йоркширский
пудинг
2 220 2 210 20-30
6 форм для пудинга
1)
1) Предварительный прогрев 10 минут.
МЯСО
БЛЮДО
Обычный режим
приготовления
Режим конвек‐
ции
Время
приготов‐
ления
(мин)
Примечания
Уро‐
вень
Темп.
(°C)
Уро‐
вень
Темп. (
°C)
Говядина 2 200 2 190 50-70 На полке духового шка‐
фа и в сотейнике
electrolux 87
87


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