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seleccionar un valor más alto la próxima vez. Con una
temperatura más baja se consigue un dorado más uniforme.
Se ofrece información adicional en Sugerencias para
hornear como anexo de las tablas.
Colocar siempre el molde para pasteles en el centro de la
parrilla.
Moldes para hornear
Nota: Los moldes metálicos para hornear de color oscuro son
los más adecuados.
Pasteles en moldes Accesorios Altura Tipo de
calenta-
miento
Temperatura °C Potencia del
microondas en
vatios
Duración en
minutos
Pasteles de masa batida senci-
llos
Molde corona/molde
rectangular
1
3
160-180 90 W 30-40
Pastel de masa de bizcocho,
fino (p.ej.,bizcocho de desa-
yuno)
Molde corona/molde
rectangular
1
%
150-170 - 60-80
Bases de tarta de masa de biz-
cocho
Molde para base de
tarta de fruta
2
3
160-180 - 25-35
Pastel de fruta fino, masa batida Molde redondo/desar-
mable
1
3
160-180 90 W 30-40
Base de bizcocho, 2 huevos Molde para base de
tarta de fruta
1
%
150-160 - 20-25
Tarta de bizcocho, 6 huevos,
precalentar
Molde desarmable
oscuro
1
%
170-180 - 30-40
Base de pastaflora con borde Molde desarmable
oscuro**
1
%
170-190 - 30-40
Tarta de frutas o queso con
base de pastaflora*
Molde desarmable
oscuro
2
3
160-170 180 W 30-40
Quiche suiza Molde desarmable
oscuro
1
%
190-200 - 40-50
Pastel de molde concéntrico Molde concéntrico 1
3
160-180 90 W 30-40
Pastel de frutos secos Molde desarmable
oscuro
1
3
170-180 90 W 35-45
Pizza, base fina, capa ligera,
precalentar
Bandeja redonda para
pizza
1
%
220-240 - 15-20
Pastel picante Molde desarmable
oscuro**
1
%
180-190 - 50-60
* Dejar enfriar los pasteles en el horno durante aprox. 20 minutos.
** Colocar sobre la bandeja universal.
Pasteles en bandeja universal Accesorios Altura Tipo de
calenta-
miento
Tempera-
tura °C
Potencia del
microondas en
vatios
Duración en
minutos
Masa bizcocho con capa seca Bandeja universal 2
%
160-180 - 25-35
Masa batida con capa jugosa (fruta) Bandeja universal 1
3
160-180 90 W 30-40
Masa de levadura con capa seca Bandeja universal 2
%
170-190 - 35-45
Masa de levadura con capa jugosa
(fruta)
Bandeja universal 2
%
170-190 - 45-55
Pastaflora con revestimiento seco Bandeja universal 2
%
160-180 - 25-35
Pastaflora con revestimiento jugoso
(fruta)
Bandeja universal 1
%
160-180 - 50-60
Quiche suiza Bandeja universal 1
%
190-200 - 40-50
Brazo de gitano, precalentar Bandeja universal 2
%
170-190 - 10-20
Trenza levadura con 500 g de harina Bandeja universal 2
%
160-180 - 40-50
Bollo con 500 g de harina Bandeja universal 2
%
150-170 - 60-70
Bollo con 1 kg de harina Bandeja universal 2
3
140-150 - 65-75
Pastel de hojaldre, dulce Bandeja universal 1
3
190-210 180 W 30-40
Pizza Bandeja universal 1
%
210-230 - 25-35
Torta gratinada, precalentar Bandeja universal 2
%
240-250 - 15-20
26


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