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Cuadro de especificaciones para hornear y asar
Repostería
Alimento Bóveda/Calor inferior Cocción por convec-
ción
Tiempo
(min)
Comen-
tarios
Temper-
atura
(°C)
Posición
de la
parrilla
Temper-
atura
(°C)
Posición
de la
parrilla
Masas
batidas
170 2 165 2 (1 y 3) 45 - 60 En molde
de repos-
tería
Masa con
mante-
quilla
170 2 160 2 (1 y 3) 20 - 30 En molde
de repos-
tería
Tarta de
queso a
base de
suero de
leche
170 1 165 2 70 - 80 En molde
de repos-
tería de
26 cm
Tarta o
pastel de
manzana
170 1 160 2 (1 y 3) 80 - 100 En dos
moldes
de repos-
tería de
20 cm en
una parril-
la
Strudel 175 2 150 2 60 - 80 En ban-
deja
Tarta de
mermela-
da
170 2 160 2 (1 y 3) 30 - 40 En molde
de repos-
tería de
26 cm
Pastel de
fruta
170 2 155 2 50 - 60 En molde
de repos-
tería de
26 cm
Bizcocho
(bizcocho
sin grasa)
170 2 160 2 90 - 120 En molde
de repos-
tería de
26 cm
Pastel de
Navidad /
Pastel de
fruta
170 2 160 2 50 - 60 En molde
de repos-
tería de
20 cm
Progress 49
49


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