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11.2 Horneado y asado
RE‐
POSTERÍA
Cocción convencio‐
nal
Aire caliente
(min)
(°C) (°C)
Masas batidas 170 2 160 2 (1 y 3) 45 - 60 Molde de pastel
Masa con mantequi‐
lla
170 2 160 2 (1 y 3) 24 - 34 Molde de pastel
Tarta de queso (con
suero)
170 1 160 2 60 - 80 Molde de pastel,
Ø 26 cm
Strudel 175 2 150 2 60 - 80 Bandeja
Tarta de mermelada 170 2 160 2 30 - 40 Molde de pastel,
Ø 26 cm
Pastel de fruta 170 2 155 2 60 - 70 Molde de pastel,
Ø 26 cm
Tronco de Navidad /
Pastel de fruta
170 2 160 2 50 - 60 Molde de pastel,
Ø 20 cm
Pastel de ciruelas,
precaliente el horno
vacío
170 2 160 2 50 - 60 Molde para pan
Galletas, precaliente
el horno vacío
150 3 150 3 20 - 30 Bandeja
Merengues 100 3 100 3 90 - 120 Bandeja
Bollos, precaliente el
horno vacío
190 3 180 3 15 - 20 Bandeja
Hojaldre para relle‐
nar, precaliente el
horno vacío
190 3 180 3 25 - 35 Bandeja
Tartaletas 180 3 170 2 45 - 70 Molde de pastel,
Ø 20 cm
Tarta Victoria 180 1 o 2 170 2 40 - 55 Molde de pastel,
Ø 20 cm
Precaliente el horno vacío.
PAN Y PIZZA
Cocción convencio‐
nal
Aire caliente
(min)
(°C) (°C)
Pan blanco, 1 - 2 trozos,
0,5 kg cada
190 1 190 1 60 - 70 -
132 ESPAÑOL
132


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