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Hornear
Notas
Los valores de la tabla son válidos para la preparación de los
alimentos con el horno frío.
Pastel de manzana recubierto: colocar los moldes
desarmables oscuros unos junto a otros desalineados entre
sí.
% Calor superior/inferior
3 Aire caliente
: Aire caliente 3D
& Calor intensivo
Asar al grill
( Grill, superficie amplia
Presencia de acrilamida en alimentos
¿Qué alimentos están afectados?
La acrilamida se produce especialmente cuando se
sobrecalientan productos de cereales o de patata preparados
como, p. ej., patatas chips, patatas fritas, tostadas, panecillos,
pan y productos de panadería (galletas, pan de especias,
galletas especiadas).
Recipientes Altura Tipo de calen-
tamiento
Temperatura °C Tiempo de cocción,
minutos
Pastas de té Bandeja universal 2
%
160-180 20-30
Bandeja universal 2
3
150-170 20-30
bandeja universal* +
bandeja esmaltada**
1
3
:
140-150 30-40
Pastelitos Bandeja universal 2
%
160-180 25-35
Bandeja universal 2
3
140-160 25-35
Pastelitos bandeja universal* +
bandeja esmaltada**
1
3
:
150-170 35-45
Base para tarta Molde desarmable sobre
la parrilla
1
%
160-170 30-40
Pastel plano de levadura Bandeja universal 2
%
170-190 45-55
bandeja universal* +
bandeja esmaltada**
1
3
:
160-180 50-60
Pastel de manzana recubierto 2 moldes desarmables de
Ø 20 cm sobre la parrilla
2
&
170-190 70-90
* Para hornear a dos niveles, introducir la bandeja esmaltada siempre encima de la bandeja universal.
** La bandeja esmaltada se vende como accesorio en cualquier comercio especializado.
Plato Accesorios Altura Tipo de
calenta-
miento
Nivel de grill Duración en minutos
Preparar tostadas* Parrilla 3
(
31-2
Hamburguesas de vacuno,
12 unidades**
Parrilla y
Bandeja universal
3
1
(
330
* Precalentar durante 5 minutos.
Dar la vuelta una vez transcurrida la mitad del tiempo.
Consejos para reducir la formación de acrilamida al cocinar alimentos
General Mantener el tiempo de cocción lo más reducido posible. Hornear los alimentos hasta
dorarlos, sin que queden demasiado oscuros. Los alimentos de gran tamaño y grosor
contienen una cantidad de acrilamida más reducida.
Galletas al horno
Patatas fritas al horno
Con Calor superior/inferior a máx. 200 °C, con Aire caliente 3D o Aire caliente a
máx.180 °C. Con Calor superior/inferior a máx. 190 °C, con Aire caliente 3D o Aire
caliente a máx. 170 °C. El huevo o la yema de huevo reducen la formación de acrila-
mida.Untar una capa sobre la bandeja de forma uniforme. Hornear un mínimo de
400 g por bandeja para evitar que las patatas se sequen.
40


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