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Bolos em forma
Duração da
cozedura
em minutos
Tempera-
tura ºC
Tipo de
aqueci-
mento
NívelForma sobre a g relha
Bolo de fruta fino, de massa
batida
Forma de buraco 2 t 160-180 50-60
Tartes salgadas**
(por ex., quiche/tarte de
cebola)
Forma de mola 1 t 180-200 50-60
* Tenha em atenção a posição da forma de bolo inglês. Pode adquirir grelhas adicionais como
acessórios originais nas lojas da especialidade.
** Dei xar arrefecer os b olos durante 20 minutos dentro do forno.
Bolos no tabuleiro
Nível Tipo de
aqueci-
mento
Temperatura
ºC
Duração da
cozedura em
minutos
Massa batida ou
levedada com
cobertura seca
Tabuleiro esmaltado
2 tabuleiros**
2
2+4
t
;
170-190
150-170
20-30
40-50
Massa batida ou
levedada com
cobertura sumarenta*
(fruta)
Tabuleiro esmaltado
2 tabuleiros***
3
2+4
t
;
170-190
150-170
40-50
55-65
Torta enrolada
(pré-aquecer)
Tabuleiro esmaltado 3 t 170-190 15-20
Trança levedada com
500 g de farinha
Tabuleiro esmaltado 2 t 170-190 30-40
“Stollen” com 500 g
de farinha
Tabuleiro esmaltado 3 t 160-180 60-70
“Stollen” com 1 kg de
farinha
Tabuleiro esmaltado 3 t 150-170 90-100
“Strudel”, doce Tabuleiro esmaltado 2 t 180-200 55-65
Pizza Tabuleiro esmaltado
2 tabuleiros**
2
2+4
t
;
210-230
180-200
25-35
45-55
* Para bolos de fruta muito sumarentos utilizar o tabuleiro esmaltado mais fundo.
** Ao cozer em dois níveis simultaneamen te, coloque sempre o tabuleiro esmaltado por cima.
114


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