539802
63
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63ME-004_v01
Таблиці та рекомендації
ГАРНІРИ ВАГА ПОЛОЖЕННЯ
ПОЛИЦІ
ФУНКЦІЯ ДУХОВКИ ТЕМПЕРАТУРА ЧАС ПОСУД
Печений рис
0,35 1
180-200 45-50
Неглибокий жаростій-
кий посуд
170-190 35-40
Паштети
1,5
3 170-190 45-50
Бритванна (лоток)
2
160-180 30-35
Овочі в тісті нп.,
вареники, штруцлі
12
190-210 35-40
Неглибокий посуд
170-190 30-35
Овочеві запіканки
1,5 2
190-210 55-60
Неглибокий посуд
170-190 45-50
170-190 50-55
Печена картопля
13
180-200 60-65
Бритванна (лоток)
180-200 50-55
Піца
0,65
3
190-210 20-25
Решітка
2
170-190 15-20
Квіше (Quiche)
1,5 2
180-200 45-50
Форма для
Квіше (Quiche)
160-180 45-50
Фаршировані
помідори
0,75
3 170-190 10-15
Бритванна (лоток)
2
160-180 10-15
РИБА ВАГА ПОЛОЖЕННЯ
ПОЛИЦІ
ФУНКЦІЯ ДУХОВКИ ТЕМПЕРАТУРА ЧАС ПОСУД
Пагрус червоний
1,5 3
180-200 30-35
Бритванна (лоток)
170-190 25-30
Дорадо солена
13
190-210 25-30
Бритванна (лоток)
180-200 25-30
Риба запечена в тісті
12
190-210 30-35
Посуд для запіканок
180-200 30-35
Палтус (солея)
13
170-190 15-20
Бритванна (лоток)
160-180 10-15
Окуневі
13
190-210 20-25
Бритванна (лоток)
180-200 15-20
Мерлуза європейська
1,5 3
190-210 25-30
Бритванна (лоток)
180-200 20-25
180-200 20-25
Лосось загорнутий
в жирний папір
13
180-200 20-25
Бритванна (лоток)
170-190 15-20
Форель
12
190-210 20-25
Бритванна (лоток)
180-200 15-20
63


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