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TABLA DE COCCIÓN
RECETA FUNCIÓN
PRECALEN-
TAMIENTO
TEMPERATURA
(°C)
DURACIÓN
(MIN)
NIVEL
Y ACCESORIOS
Tartas
150 – 170 30 - 90
2
150 – 170 30 - 90 ***
4
1
Bizcocho relleno
(tarta de queso, strudel, tarta de fruta)
160–200 35-90
2
160 - 200 35 - 90 ***
4
2
Biscuits, tartaletas
160-180 15-35
2/3
150 – 170 20-40 ***
4
2
Lionesas
180-200 40-60
2
170 - 190 35 - 50 ***
4
2
Merengues
90 150 - 200
2
90 140 - 200 ***
4
2
Pizza/Focaccia
220-250 10-25
1/2
200 - 240 15 - 30 ***
4
2
Pan pequeño 80 g 180-200 30-45
2
Barra de pan 500 kg 180 50-70
1/2
Pan 180-200 30 - 80 ***
4
2
Pizzas congeladas
250 10-20
2
250 10 - 20 ***
4
2
Tartas saladas
(tarta de verduras, quiche)
180-200 30 - 45
2
170 - 200 40 - 60 ***
4
2
Volovanes/hojaldres
190-200 20-30
2
180-190 15 - 40 ***
4
2
Lasaña / pasta al horno / canelones
/ budines
190 - 200 45-65
2
Cordero/ternera/ buey/cerdo 1 kg 190-200 80 -110
2
ACCESORIOS
Rejilla
Bandeja para hornear
sobre rejilla
Bandeja pastelera / Grasera
o bandeja para hornear
sobre la rejilla
Grasera / Bandeja
pastelera
Grasera / Bandeja
pastelera con 200 ml de
agua
4


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