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es Sometidos a un riguroso control en nuestro estudio de cocina
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Consejos prácticos para pasteles y repostería
pequeña
Pastel hojaldre, congelado Bandeja universal 3 200-220 35-45
Repostería pequeña
Pastelitos Bandeja de horno 3 ƒ 160** 20-30
Pastelitos Bandeja de horno 3 150** 25-35
Pastelitos, 2 niveles Bandeja universal + bandeja de horno 3+1 150** 25-35
Pastelitos, 3 niveles Bandejas de horno + bandeja universal 4+3+1 140** 35-45
Magdalenas Bandeja-molde de magdalenas 3 160-180* 15-25
Magdalenas Bandeja-molde de magdalenas 3 ƒ 170-190 15-20
Magdalenas, 2 niveles Bandeja-moldes de magdalenas 3+1 160-180* 15-30
Pastas pequeñas de levadura Bandeja de horno 3 ƒ 160-180 25-35
Pastas pequeñas de levadura Bandeja de horno 3 150-170 25-35
Pastas pequeñas de levadura, 2 niveles Bandeja universal + bandeja de horno 3+1 150-170 25-40
Pastel de hojaldre Bandeja de horno 3 170-190* 20-35
Pastel de hojaldre Bandeja de horno 3 ƒ 180-200 20-35
Pastel hojaldre, 2 niveles Bandeja universal + bandeja de horno 3+1 170-190* 20-45
Pastel hojaldre, 3 niveles Bandejas de horno + bandeja universal 4+3+1 170-190* 20-45
Pastel hojaldre, plano, 4 niveles 4 parrillas 4+3+2+1 180-200* 20-35
Ensaimadas Bandeja de horno 3 ƒ 200-220 30-40
Ensaimadas Bandeja de horno 3 190-210 30-40
Ensaimadas, 2 niveles Bandeja universal + bandeja de horno 3+1 190-210 35-45
Bollos daneses Bandeja de horno 3 160-180 20-30
Bollos daneses Bandeja de horno 3 ƒ 170-190 15-25
Galletas
Galletas de mantequilla Bandeja de horno 3 ƒ 140-150** 25-40
Galletas de mantequilla Bandeja de horno 3 140-150** 25-40
Galletas de mantequilla, 2 niveles Bandeja universal + bandeja de horno 3+1 140-150** 30-40
Galletas de mantequilla, 3 niveles Bandejas de horno + bandeja universal 4+3+1 130-140** 35-55
Galletas Bandeja de horno 3 ƒ 150-160 15-25
Galletas Bandeja de horno 3 140-160 15-30
Galletas, 2 niveles Bandeja universal + bandeja de horno 3+1 140-160 15-30
Galletas, 3 niveles Bandejas de horno + bandeja universal 4+3+1 140-160 15-30
Merengue Bandeja de horno 3 80-90* 120-150
Merengue, 2 niveles Bandeja universal + bandeja de horno 3+1 80-90* 120-180
Almendrados Bandeja de horno 3 90-110 20-40
Almendrados, 2 niveles Bandeja universal + bandeja de horno 3+1 90-110 25-45
Almendrados, 3 niveles Bandejas de horno + bandeja universal 4+3+1 90-110 30-50
Plato Accesorio / recipiente Altura de
inserción
Tipo ca-
lentam.
Temperatu-
ra en °C
Duración
en minu-
tos
* Precalentar
** Precalentar 5 min., no utilizar la función de calentamiento rápido
Para determinar si el pastel está
hecho.
Pinchar con un palillo de madera en el punto más alto del pastel. El pastel estará en su punto cuando la masa
no se adhiera al palillo.
El pastel se desmonta. Utilizar menos líquido la próxima vez. O bien disminuir la temperatura 10 °C y prolongar el tiempo de cocción.
Tener en cuenta los ingredientes especificados y las instrucciones de preparación de la receta.
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