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TABLA DE COCCIÓN
RECETA FUNCIÓN
PRECALENTAR.
TEMPERATURA
(°C) TIEMPO DE
COCCIÓN (min.) NIVEL
Y ACCESORIOS
Tartas esponjosas 160 - 180 30-90 2
160-180 30-90 3 1
Bizcocho relleno
(tarta de queso, pasteles de hojaldre
relleno, tarta de manzana)
160 - 200 30-85 2
160 - 200 35 - 90 3 1
Galletas/tartaletas 170-180 15-45 3
160 - 170 20 - 45 3 1
Lionesas 180 - 200 30 - 40 2
180-190 35 - 45 3 1
Merengues 90 110 - 150 2
90 130 - 150 3 1
Pan, pizza, focaccia 190 - 250 15 - 50 2
190 - 250 25 - 50 31
Pan 180-220 30-50 2
Pizza 220 - 250 15 - 30 2
Pizza congelada 250 10 - 15 2
250 10 - 20 31
Tartas saladas
(tarta de verduras, quiche)
180 - 190 35 - 45 2
180 - 190 45 - 60 31
Volovanes/Canapés de hojaldre 190-200 20 - 30 2
180 - 190 20 - 40 4 1
Lasaña / pasta al horno /
canelones / budines 190-200 45 - 65 2
Cordero/Ternera/Buey/Cerdo
1 kg 190-200 70 - 100 2
Pollo, conejo, pato 1 kg 200 - 230 50 - 100 2
Pavo, oca 3 kg 190-200 80 - 130 1 / 2
Pescado al horno / en papillote
(letes, entero) 180 - 200 40 - 60 2
Verduras rellenas
(tomates, calabacines, berenjenas) 180 - 200 50 - 60 2
Tostada -3 (alto) 2 - 5 4
Filetes de pescado/de carne -2 (medio) 20 - 35 43
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