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PAN Y PIZZA
Cocción convencio‐
nal
Aire caliente
(min)
(°C) (°C)
Pan de centeno, no se
necesita precalentar
190 1 180 1 30 - 45 Molde para
pan
Pan/Rollitos, 6 - 8 paneci‐
llos
190 2 180 2 (1 y 3) 25 - 40 Bandeja
Pizza 190 1 190 1 20 - 30 Bandeja hon‐
da
Bollitos 200 3 190 2 10 - 20 Bandeja
Use el molde de repostería.
FLANES
Cocción convencional Aire caliente
(min)
(°C) (°C)
Pudin de pasta 180 2 180 2 40 - 50
Pudin de verduras 200 2 175 2 45 - 60
Quiches 190 1 190 1 40 - 50
Lasaña 200 2 200 2 25 - 40
Canelones 200 2 190 2 25 - 40
Pudin Yorkshire, 6 moldes
de pudin precaliente el
horno vacío
220 2 210 2 20 - 30
Use el segundo nivel.
Utilice la parrilla.
CARNE
Cocción convencio‐
nal
Aire caliente
(min)
(°C) (°C)
Carne de res 200 190 50 - 70
Cerdo 180 180 90 - 120
Ternera 190 175 90 - 120
Rosbif poco hecho 210 200 44 - 50
Rosbif en su punto 210 200 51 - 55
Rosbif muy hecho 210 200 55 - 60
ESPAÑOL 133
133


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