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RE‐
POSTERÍA
Cocción convencio‐
nal
Cocción ventil.
(min)
(°C) (°C)
Merengues 100 3 115 3 35 - 40 Bandeja
Bollos, precaliente el
horno vacío
190 3 180 3 80 - 100 Bandeja
Hojaldre para relle‐
nar, precaliente el
horno vacío
190 3 180 3 (1 y 3) 15 - 20 Bandeja
Tartaletas 180 3 170 2 25 - 35 Molde de pastel, Ø
20 cm
Pastel de fruta 160 1 150 2 110 - 120 Molde de pastel, Ø
24 cm
Tarta Victoria 180 1 o 2 170 2 45 - 70 Molde de pastel, Ø
20 cm
Precaliente el horno vacío.
PAN Y PIZ‐
ZA
Cocción convencio‐
nal
Cocción ventil.
(min)
(°C) (°C)
Pan blanco, 1 - 2 tro‐
zos, 0,5 kg cada
190 1 195 1 60 - 70 -
Pan de centeno, no
se necesita precalen‐
tar
190 1 190 1 30 - 45 Molde para pan
Pan/Rollitos, 6 - 8 pa‐
necillos
190 2 180 2 (1 y 3) 25 - 40 Bandeja
Pizza 190 1 190 1 20 - 30 Bandeja honda
Bollitos 200 3 190 2 10 - 20 Bandeja
Use el molde de repostería.
FLANES
Cocción convencional Cocción ventil.
(min)
(°C) (°C)
Pudin de pasta 180 2 180 2 40 - 50
Pudin de verduras 200 2 200 2 45 - 60
108 ESPAÑOL
108


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