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PAN Y PIZZA
(°C) (min)
Pan blanco, 1 - 2 trozos, 0,5
kg cada
190 1 60 - 70 -
Pan de centeno, no se nece‐
sita precalentar
190 1 30 - 45 Molde para pan
Pan/Rollitos, 6 - 8 panecillos 190 2 25 - 40 Bandeja
Pizza 190 1 20 - 30 Bandeja honda
Bollitos 200 3 10 - 20 Bandeja
Use el segundo nivel salvo que se indique
otro.
Use el molde de repostería.
FLANES
(°C) (min)
Pudin de pasta 180 40 - 50
Pudin de verduras 200 45 - 60
Quiches, use el primer
nivel
190 40 - 50
Lasaña 200 25 - 40
Canelones 200 25 - 40
Pudin Yorkshire, 6 mol‐
des de pudin precaliente
el horno vacío
220 20 - 30
Use el segundo nivel.
Utilice la parrilla.
CARNE
(°C) (min)
Carne de res 200 50 - 70
Cerdo 180 90 - 120
Ternera 190 90 - 120
Rosbif poco hecho 210 44 - 50
Rosbif en su punto 210 51 - 55
Rosbif muy hecho 210 55 - 60
Use el segundo nivel salvo que se indique
otro.
CARNE
(°C) (min)
Paletilla de cerdo, con
corteza
180 120 - 150
Morcillo de cerdo, 2 tro‐
zos
180 100 - 120
Pata de cordero 190 110 - 130
Pollo entero 200 70 - 85
Pavo entero, use el pri‐
mer nivel
180 210 - 240
Pato entero 175 120 - 150
Ganso entero, use el
primer nivel
175 150 - 200
Conejo, en trozos 190 60 - 80
Liebre, en trozos 190 150 - 200
Faisán entero 190 90 - 120
Use el segundo nivel.
Ajuste la temperatura a 190 °C.
PESCADO
(min)
Trucha / Pargo 40 - 55 3 - 4 pescados
Atún / Salmón 35 - 60 4 - 6 filetes
ESPAÑOL 101
101


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