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Programa horneado de pan
Los datos indicados en la tabla son valores orientativos. Estos
valores pueden variar en función del tipo y la cantidad de la
masa.
Los valores para masas de pan son aplicables tanto para
masas colocadas sobre la placa, como masas colocadas en
un molde rectangular.
En la primera prueba se recomienda seleccionar la
temperatura más baja de las indicadas. En general, con la
temperatura más baja se consigue un dorado más
homogéneo.
Tener en cuenta las indicaciones de la tabla referidas al
precalentamiento.
Molde desarmable, p. ej., tarta de requesón 1 160 - 170 50 - 90 1 170 - 180
Tartera 1 160 - 170* 20 - 35 1 190 - 200*
Masa de bizcocho
Bizcocho 1 180 - 190* 10 - 15 2 200 - 210*
Tartera 1 160 - 170 20 - 30 1 170 - 180
Bizcocho (6 huevos) 1 150 - 160 30 - 45 1 160 - 170
Bizcocho (3 huevos) 1 160 - 170* 20 - 35 1 170 - 180*
Masa de levadura
Pastel en bandeja con revestimiento seco, p. ej. migas 1 160 - 170 50 - 65 2 170 - 180
1 + 3 160 - 170 60 - 70 - -
Trenza o corona de levadura (500 g) 1 160 - 170 30 - 45 2 170 - 180
Molde desarmable 1 160 - 170 30 - 45 1 170 - 180
Molde concéntrico 1 160 - 170 30 - 45 1 170 - 180
CircoTherm® 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 20 - 25 2 160 - 170
1 + 3 160 - 170 20 - 30 - -
Masa de merengue 1 80 100 - 130 2 80 - 90
1 + 3 80 120 - 150 - -
Masa de hojaldre 1 180 - 200* 20 - 30 2 200 - 210*
1 + 3 + 3 180 - 200* 25 - 35 - -
Masa frita 1 180 - 200* 25 - 35 2 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Masa de bizcocho, p. ej. magdalenas 1 150 - 160* 20 - 30 1 170 - 180*
1 + 3 160 - 170* 25 - 35 - -
Pastaflora, p. ej. galletas de mantequilla 1 140 - 150* 15 - 20 2 140 - 150*
1 + 3 140 - 150* 15 - 20 - -
* Precalentar el horno
CircoTherm® 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
* Precalentar el horno
Programa horneado de
pan ë
Calor superior/
inferior %
Pan Altura de
inserción
Tempera-
tura en °C
Tiempo de cocción
en minutos
Altura de
inserción
Tempera-
tura en °C
Panecillos 1 220* 20 - 30 1 240*
Torta de pan 1 220* 10 - 20 1 240*
Empanada 1 220* 30 - 40 1 240*
Masa de pan 750 - 1000 g
Fin del horneado 1 220* 35 - 40 2 220*
* Precalentar el horno
14


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