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Cottura multilivello
Torte/dolci/pane su piaster
Tipo di cottura
Cottura ventila-
ta
Cottura ventila-
ta
Temperatura in °C
Tempo
di cottura in ore e minuti
Posizioni del ripiano dal basso
2 livelli 3 livelli
Bigné/éclair 1/4 -
160-180
1)
0:25-0:45
Ciambellone 1/4 - 150-160 0:30-0:45
1) Pre-riscaldare il forno
Biscottismall cakes/pasticcini/rotoli
Tipo di cottura
Cottura
ventilata
Cottura ven-
tilata
Temperatura in
°C
Tempo
di cottura in ore e
minuti
Posizioni del ripiano dal
basso
2 livelli 3 livelli
Biscotti di pasta frolla 1/4 1/3/5 150-160 0:20-0:40
Frollini al burro 1/4 1/3/5 140 0:25-0:50
Biscotti con pan di Spagna 1/4 - 160-170 0:25-0:40
Biscotti con albume mon-
tato a neve, meringhe
1/4 - 80-100 2:10-2:50
Amaretti 1/4 - 100-120 0:40-1:20
Biscotti di pasta lievitata 1/4 - 160-170 0:30-0:60
Pasticcini di pasta sfoglia 1/4 -
170-180
1)
0:30-0:50
Rotoli 1/4 - 180 0:30-0:55
Small cakes (20 pezzi per
piastra)
1/4 -
150
1)
0:25-0:40
1) Pre-riscaldare il forno
Consigli per cuocere al forno
Risultato della cottura Possibile causa Soluzione
La base della torta è troppo
chiara
Livello errato
Posizionare la torta in una posizione
inferiore
La torta si affloscia (diventa
molle e di aspetto non omo-
geneo)
Temperatura del forno
troppo elevata
Selezionare una temperatura legger-
mente inferiore
La torta si affloscia (diventa
molle e di aspetto non omo-
geneo)
Tempo di cottura troppo
breve
Prolungare il tempo di cottura. Non è
possibile ridurre i tempi di cottura
aumentando la temperatura del for-
no.
16 Consigli e suggerimenti utili
16


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