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17
GUÍA DE COCINA
Guía de cocina de Wolf
ALIMENTOS REJILLA(S) MODO TEMP HORNO POSICIÓN HORA NOTAS
PANES
Bisquets 1 Asar 400°F (205°C) 3 5-10 min
2 Convección 425°F
(220°C) 2, 5 5-10 min
3 Convección 425°F
(220°C) 2, 4, 6 5-10 min
Rollos de canela 1 Hornear 350°F
(175°C) 3 20-25 min
2 Convección 325°F
(16C) 2, 5 20-25 min
3 Convección 325°F
(16C) 2, 4, 6 20-25 min
Pastelillos 1 Hornear 400°F (205°C) 3 15-20 min
2 Convección 375°F
(190°C) 2, 5 10-15 min
3 Convección 375°F (190°C) 2, 4, 6 10-15 min
Rollos de levadura 1 Convección 375°F
(190°C) 3 10-20 min
2 Convección 375°F
(190°C) 2, 5 10-20 min
3 Convección 375°F
(190°C) 2, 4, 6 10-20 min
Pan de levadura (hogaza) 1 Hornear 350°F
(175°C) 3 20-45 min
Pan de levadura (sin charola) 1 Piedra 450°F (230°C) 1 15-45 min
Panes rápidos 1 Hornear 350°F
(175°C) 3 40-50 min
Pan de ajo 1 Asado
Medio
5
Pan tostado 1 Asado Alta 5
PASTELES
Pan de ángel 1 Hornear 350°F (175°C) 1 35-45 min
Tarta o budín 1 Hornear 350°F
(175°C) 3 40-50 min
Mezclas o desde inicio 1 Hornear 350°F (175°C) 3 20-30 min
2 Convección 325°F
(16C) 2, 5 20-30 min
3 Convección 325°F
(16C) 2, 4, 6 20-30 min
Pastelitos 1 Hornear 350°F
(175°C) 3 20-25 min
2 Convección 325°F
(16C) 2, 5 15-25 min
3 Convección 325°F
(16C) 2, 4, 6 15-25 min
GALLETAS
Galletas o barras 1 Hornear 350°F (175°C) 3 10-25 min
2 Convección 325°F
(16C) 2, 5 10-25 min
3 Convección 325°F
(16C) 2, 4, 6 10-25 min
PAYS
De 2 costras, relleno o
recubierto
1 Hornear 375°F (190°C) 3 40-45 min
Merengue de limón 1 Asado Baja 3 10-15 min
Calabaza o natillas 1 Hornear 425°F
(220°C) /
325°F (16C)
3 vea nota Hornee durante 15 min a 425°F,
reduzca la temperatura a 325°F y
hornee hasta que el pay esté listo,
de 45 a 60 min.
Costra de pay (vacía) 1 Hornear 425°F (220°C) 3 10-15 min
Hojaldres 1 Hornear 400°F
(205°C) 3 10-15 min
2 Convección 375°F
(190°C) 2, 5 10-15 min
3 Convección 375°F
(190°C) 2, 4, 6 10-15 min
Hojaldres con crema 1 Convección 400°F
(205°C) 3 20-30 min
El consumo de carnes, aves, mariscos, ostras o huevos crudos o sin buena cocción, puede aumentar su riesgo de enfermedades derivadas de los alimentos.
39


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