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Tabela pieczenia
Rodzaj żywności Zalecana ilość
(g)
Czas
pieczenia
(min)
Temperatura
(°C)
Konieczność
mieszania
Ziemniaki i frytki
Frytki mrożone (cienkie) 500–1400 20–30 180 T
Frytki mrożone (grube) 500–1400 20–30 180 T
Frytki domowej roboty (8 x 8 mm) 1500–1400 20–30 180 T
Talarki domowej roboty 1300–800 18–22 180 T
Kostka domowej roboty 1300–750 12–18 180 T
Placki ziemniaczane 500 20 180 T
Zapiekanka ziemniaczana 500 30–40 160 T
Mięso i drób
Stek 100–500 7–15 180 N
Kotlet jagnięcy 100–500 10–14 180 N
Hamburger 100–500 7–14 180 N
Kiełbasa 100–500 8–10 180 N
Udko 300–1000 25 200 T
Pierś 100–500 10–15 180 N
Przekąski
Samosa 100–400 12–15 200 T
Mrożone kawałki kurczaka 100–700 6–10 200 T
Mrożone paluszki rybne 100–400 6–10 200 N
Mrożone przekąski panierowane 100–400 8–12 180 N
Faszerowane warzywa 100–400 10 180 N
Pieczenie
Ciasto 26 x 50 – 9 x 50 15 160 N
Kanapka 2sztuki 4–6 180 N
Grzanki 400 6–10 180 N
1 = +½ łyżeczki oleju 2= użyć formy do pieczenia
Regularnie sprawdzać składniki, aż zostaną
upieczone lub do uzyskania odpowiedniego
poziomu zbrązowienia. Wymagany czas
pieczenia może być krótszy lub dłuższy niż
podano w przepisach.
Aby uniknąć dłuższego czasu pieczenia,
składniki nie powinny być zbyt grube.
Wysokość formy do pieczenia lub blachy
piekarnika nie może przekraczać linii
napełniania MAX [3] w koszu [4].
93


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