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Ako u pećnicu istovremeno stavite dva
pladnja za pečenje, jedna razina za
policu između njih treba ostati prazna.
Pečenje mesa i ribe
Nemojte peći komade mesa manje od 1
kg. Ako pečete premale količine, meso će
se isušiti.
Kako bi se crveno meso dobro ispeklo iz‐
vana, a ostalo sočno iznutra, postavite
temperaturu između 200°C - 250°C.
Za bijelo meso, perad i ribu postavite
temperaturu između 150 °C - 175 °C.
Kod vrlo masnih jela koristite pladanj za
skupljanje umaka kako u pećnici ne bi
bilo mrlja koje se ne mogu očistiti.
Prije rezanja ostavite meso odležati ot‐
prilike 15 minuta tako da iz njega ne iscu‐
ri sok.
Da biste spriječili pretjerani dim u pećnici
tijekom pečenja na roštilju, ulijte malo vo‐
de u pladanj za skupljanje. Da biste
smanjili kondenziranje dima, dodajte vo‐
de svaki put čim ona ispari.
Vrijeme pripreme
Vrijeme pripreme ovisi o vrsti hrane, struktu‐
ri i količini.
U početku pratite pripremu hrane dok ne
steknete određeno iskustvo. Pri korištenju
uređaja pokušajte pronaći najbolje postavke
(temperature, trajanja itd.) za svoje posuđe,
recepte i količine.
Tablica pripreme jela
Tablice za pečenje tijesta/peciva i mesa/ribe
KOLAČI
VRSTA JELA
Standardno pe‐
čenje
Vrući zrak
Vrijeme
pripreme
[min]
Napomene
Razi‐
na
Temp.
[°C]
Razi‐
na
Temp.
[°C]
Lupano
(miješano)
tijesto
2 170 2 (1 i
3)
160 45-60 U kalupu za kolače
Prhko tijesto 2 170 2 (1 i
3)
160 24-34 U kalupu za kolače
Kolač od sira
s mlijekom i
maslacem
1 170 2 160 60-80 U kalupu za kolače od
26 cm
Kolač od
jabuka (pita
od jabuka)
1 170 2
lijevo
+ des‐
no
160 100-120 2 kalupa za kolače od
20 cm na rešetki pećnice
Savijača 2 175 2 150 60-80 Na plitici za pečenje
Torta s
marmeladom
2 170 2 160 30-40 U kalupu za kolače od
26 cm
9
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