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Tempos de confecção
Os tempos de confecção dependem do tipo de alimentos,
consistência e volume.
Inicialmente, controle o desempenho quando confeccio-
na. Encontre as melhores definições (grau de cozedura,
tempo de confecção, etc.) para os seus utensílios, receitas
e quantidades quando utilizar este aparelho.
Tabela de cozedura
Peso (kg) Alimentos Função do forno Nível
Temperatura
do forno (°C)
Tempo de co-
zedura (min)
1 Porco/borrego 2 180 100-110
1 Vitela/Vaca 2 190 70-100
1,2 Frango/Coelho 2 200 70-80
1,5 Pato 1 160 120-150
3 Ganso 1 160 150-200
4 Peru 1 180 210-240
1 Peixe 2 190 30-40
1
Pimentos e toma-
tes recheados/Ba-
tatas assadas
2 190 50-70
Bolos instantâneos 2 160 45-55
1 Tartes 2 160 80-100
Pastelaria pequena 3 140 25-35
2 Lasanha 2 180 45-60
1 Pão branco 2 190 50-60
1 Pizza 1 190 25-35
Grelhar
Aqueça previamente o forno vazio durante 10 mi-
nutos, antes de cozinhar.
Quantidade Grelhar Tempo de cozedura em minu-
tos
TIPO DE PRATO Unidades g
nível
Temp. (°C) 1.º lado 2.º lado
Bifes do lombo 4 800 3 250 12-15 12-14
Bifes de vaca 4 600 3 250 10-12 6-8
Salsichas 8 / 3 250 12-15 10-12
Costeletas de porco 4 600 3 250 12-16 12-14
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