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(°C) (min)
Kruche ciastecz‐
ka, 20 szt.
blacha do pieczenia cias‐
ta lub głęboka blacha
140 2 15 - 25
Tartletki, 8 szt. blacha do pieczenia cias‐
ta lub głęboka blacha
180 2 15 - 25
10.3 Termoobieg wilgotny – zalecane akcesoria
Należy używać używać naczyń i pojemników w ciemnym kolorze o matowej powierzchni.
Pochłaniają one lepiej ciepło niż naczynia w jasnym kolorze o błyszczącej powierzchni.
Blacha do pizzy Forma do pieczenia Kokilki Forma do tarty
W ciemnym kolorze,
matowa
średnica: 28 cm
W ciemnym kolorze, ma‐
towa
średnica: 26 cm
Szkło
średnica: 8
cm, wysokość:
5 cm
W ciemnym kolorze,
matowa
średnica: 28 cm
10.4 Tabele pieczenia na potrzeby ośrodków przeprowadzających
testy
Informacje dla ośrodków przeprowadzających testy
Testy zgodnie z normą: EN 60350, IEC 60350.
PIECZENIE NA JEDNYM POZIOMIE. Pieczenie w formach
(°C) (min)
Beztłuszczowy biszkopt Termoobieg 140 - 150 35 - 50 2
Beztłuszczowy biszkopt Górna/dolna grzałka 160 35 - 50 2
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WSKAZÓWKI I PORADY
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