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ES
Tabla de cocción en el horno
COMIDAS EJEMPLOS FUNCIÓN TEMPERATURA SOPORTES
Aves asadas en broquetas
Pollo, gallito
Asador rotativo
270 °C
Soporte para asador rotativo
Grandes trozos asados Pernil entero asado, capón o pavo grande, etc. Multinivel
180 °C(en la tercera
parte de la cocción
disminuir a 160°C)
Carne en grasera, bañar en
intervalos regulares con el
líquido de la cocción
Sauté de carne en cocottee
comidas tradicionales
Vaca bourguignon, conejo a la cazadora, sauté
de ternera Marengo, guiso de cordero, pollo a
la vasca, etc. Backenhof, tarrinas, etc.
Tradicional
190 °C
Cocotte sobre grasera
Asados
Bistecs, chuletas, salchichas para asar,
brochetas, muslos de pollo, etc.
Barbacoa 200 ºC
En parilla (nivel en función
del espesor)
Carnes empanadas
Filete de vaca Wellington, pernil empanado,
etc.
Multinivel 200 ºC
Sobre grasera (para piezas
grandes disminuir a 160 °C
después de la cocción de la
pasta)
LAS CARNES
Comidas a la sal
Aves a la sal, etc.
Multinivel
240 °C
Carne sobre grasera o
bandeja sobre grasera
Pescados asados o en
broquetas
Lubina, caballa, sardina, salmonete, atún, etc. Barbacoa 180 ºC
En parilla (nivel en función
del espesor)
Pescados enteros ( rellenos) Dorada, carpa, etc. Multinivel 200 ºC Sobre grasera
Filetes de pescado (con
agregado de vino u otro
líquido)
Salmón, gallineta nórdica, lubina, etc.
Tradicional
200 ºC
Sobre grasera
Papillote
Lenguados, limanda, conchas de saint
jacques, etc.
Multinivel 200 ºC Sobre grasera
Pescados envueltos (hojaldre
o pasta flora)
Salmón, brochetas, etc.
Multinivel
200 ºC
Sobre grasera
Soufflé
Conchas de saint jacques, etc.
Multinivel
200 ºC
Tortera sobre grasera
LOS PESCADOS
Pescados a la sal Lubina, carpa, etc. Multinivel 240 °C
Pescado sobre grasera o
bandeja sobre grasera
COMIDAS
EJEMPLOS
FUNCIÓN
TEMPERATURA
SOPORTES
Plum-cake salados
Plum-cake de aceitunas, de atún, etc.
Pasteles o Multinivel
160 ºC
Tortera sobre grasera
Tortas rústicas
Tortas rústicas de queso, pastel de salmón
Pasteles o Multinivel
200 ºC
Sobre grasera
Tarrinas
Tarrinas de pescado, carne, verdura, paté, etc.
Tradicional
160 ºC
Molde de tarrina en grasera
(baño María con agua caliente)
Cazuela
Pasteles de hígado de ave, puré de salmón, huevo en
cocotte, etc.
Tradicional
160 ºC
Cazuela sobre grasera (baño
María con agua caliente)
PRIMEROS
Soufflé
Soufflé de queso, de verduras, de pescado, etc.
Multinivel
200 ºC
Tortera sobre grasera
Verduras rellenas
Patatas, tomates, calabacines, repollos, etc.
Multinivel
200 ºC
Sobre grasera
o tortera sobre grasera
Verduras asadas en cocotte
Lechuga, zanahorias al azafrán, escorzonera, etc.
Tradicional
200 ºC
Cocotte sobre grasera
Flan
Flan de hongos, buñuelos de verdura, etc.
Tradicional
160 ºC
Cazuela o tortera sobre grasera
(baño María con agua caliente)
Tarrinas
Tarrinas de verdura
Tradicional
160 ºC
Tortera sobre grasera (baño
María con agua caliente)
Soufflé
Soufflé de espárragos, de tomate, etc.
Multinivel
200 ºC
Tortera sobre grasera
Alimentos empanados
Pastel de verduras, etc.
Multinivel
200 ºC
Sobre grasera
Papillote
Trufas, etc.
Multinivel
200 ºC
Papillote sobre grasera
LEGUMBRES
Arroz
Pilaf
Tradicional
180 ºC
Bandeja sobre grasera
45


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