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Tabuleiros para assar e para cozer
Cozedura tradicional
Os tempos indicados não incluem o pré-aquecimento.
Pré-aqueça sempre o forno vazio durante 10 minutos.
BOLOS
Massas batidas 2 170 45-60 Em forma
Massa amanteigada 2 170 20-30 Em forma
Cheesecake 1 175 60-80 Em forma
Bolo de maçã (tarte de maçã) 1 170 90-120 Em forma
Strudel 2 180 60-80 Em tabuleiro
Torta de geleia 2 190 40-45 Em forma
Bolo inglês 2 170 60-70 Em forma
Pão-de-ló 1 170 30-40 Em forma
Bolo de natal 1 150 120-150 Em forma
Bolo de ameixa 1 175 50-60 Em tabuleiro
Bolo pequeno 3 170 20-35 Em tabuleiro
Biscoitos 2 160 20-30 Em tabuleiro
Merengues 2 135 60-90 Em tabuleiro
Pãezinhos de leite 2 200 12~20 Em tabuleiro
Pastéis: Choux 2ou3 210 25-35 Em tabuleiro
Tortas 2 180 45-70 Em forma
PÃO E PIZZA
Pão de trigo 1 195 60-70
Pão de centeio 1 190 30-45 Em tabuleiro
Pães 2 200 25-40 Em tabuleiro
Pizza 2 200 20-30 Em tabuleiro
PUDINS
Massa de pudim 2 200 40-50 Em forma
Pudim de vegetais 2 200 45-60 Em forma
Quiches 1 210 30-40 Em forma
Lasanha 2 200 25-35 Em forma
Canelones 2 200 25-35 Em forma
CARNE
Vaca 2 190 50-70 Na grelha
Porco 2 180 100-130 Na grelha
Vitela 2 190 90-120 Na grelha
Rosbife
mal passado 2 210 50-60 Na grelha
médio 2 210 60-70 Na grelha
bem passado 2 210 70-80 Na grelha
Pá de porco 2 180 120-150 Com pele
Lombo de porco 2 180 100-120 2 pedaços
Borrego 2 190 110-130 Perna
Frango 2 190 70-85 Inteiro
Perú 2 180 210-240 Inteiro
Pato 2 175 120-150 Inteiro
Ganso 2 175 150-200 Inteiro
Coelho 2 190 60-80 Em pedaços
Lebre 2 190 150-200 Em pedaços
Faisão 2 190 90-120 Inteiro
Rolo de carne 2 180 tot.150 em tabuleiro
PEIXE
Truta/Sargo 2 190 40-55 3-4 peixes
Atum/Salmão 2 190 35-60 4-6 filetes
TIPO DE
ALIMENTO
Cozedura
tradicional
temp °C
4
3
2
1
Tempos de
cozedura em
minutos
NOTAS
As temperaturas indicadas são valores de referência. Estas podem ter de ser adaptadas às exigências pessoais.
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