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Quando si usano cibi congelati, le teglie
del fono possono deformarsi durante la
cottura. Quando le teglie sono nuova-
mente fredde, la deformazione dovreb-
be scomparire.
Come utilizzare le tabelle di cottura
È consigliabile impostare al primo uti-
lizzo il valore di temperatura più bas-
so.
Per ricette personali non menzionate tra
quelle delle tabelle, occorrerà basarsi sui
valori riportati per ricette simili.
Per la cottura di dolci su più livelli, il tem-
po di cottura potrebbe aumentare di
10-15 minuti.
I dolci infornati ad altezze diverse non si
cuociono contemporaneamente. In que-
sto caso, non modificare l'impostazione
della temperatura. Le differenze di solito
si pareggiano durante la cottura.
Cottura in stampi
Tipo di cottura al
forno
Funzione
forno
Posizio-
ne della
griglia
Temperatura
(°C)
Tempo
(min.)
Ciambella o brioche Cottura ven-
tilata
1 150 - 160 50 - 70
Torta margherita/
Torte alla frutta
Cottura ven-
tilata
1 140 - 160 70 - 90
Sponge cake / Torta
con lievito in polvere
Cottura ven-
tilata
1 140 - 150 35 - 50
Sponge cake / Torta
con lievito in polvere
Cottura tradi-
zionale
1 160 35 - 50
Pasta frolla
1)
Cottura ven-
tilata
2 170 - 180 10 - 25
Pasta frolla - pan di
Spagna
Cottura ven-
tilata
2 150 - 170 20 - 25
Apple pie / Torta di
mele (2 stampi Ø 20
cm, disposti in diago-
nale)
Cottura ven-
tilata
2 160 70 - 90
Apple pie / Torta di
mele (2 stampi Ø 20
cm, disposti in diago-
nale)
Cottura tradi-
zionale
1 180 70 - 90
Torta di formaggio,
teglia
2)
Cottura tradi-
zionale
2 160 - 170 70 - 90
1)
Preriscaldare il forno.
2)
Usare la leccarda.
ITALIANO 29
29


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