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COCCION AL HORNO
Para la cocción, antes de introducir los
alimentos conviene calentar el horno a
la temperatura deseada.
Cuando el horno haya alcanzado la
temperatura, introducir los alimentos,
después, comprobar el tiempo de coc-
ción y apagar el horno unos 5 minutos
antes del tiempo teórico para áprove-
char el calor almacenado.
EJEMPLOS DE COCCIÓN
A título de información indicamos en la
lista más abajo incluída algunos tipos de
platos con la relativa temperatura de
cocción en °C.
Se recomienda el uso de ollas adaptas
para la cocción en el horno y de modifi-
car, si necesario, la temperatura del
horno durante la cocción.
PLATOS TEMPERATURA
Tallarinas al horno 190°C
Pasta al horno 190°C
Piza 220°C
Arroz a la criolla 190°C
Cebollas al horno 190°C
Crépes con espinacas 185°C
Papas con leche 185°C
Tomates rellenos 180°C
Soufflé de queso 170°C
Asado de ternera 180°C
Nuditos de ternera a la parrilla 210°C
Pechugas de pollo con tomates
180°C
Pollo asado o a la parrilla 190°C
Albondigón de ternera 175°C
Roast-beef 170°C
Filetes de lenguado 170°C
Pescadilla aromática 170°C
Beignets 160°C
Rosquilla 150°C
Costrada de ciruelas 170°C
Costraditas de confituras 160°C
Pan de España 170°C
Pasta dulce 160°C
Hojaldre dulce 170°C
Torta margarita 170°C
151


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