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Pietanza da cuoce-
re
Peso Temperatura
(°C)
Posizione
griglia
Tempo
(min.)
Bistecche 200 - 300 g 120 1 20 - 40
11.14 Cottura pizza
Tipo di cottura al
forno
Posizione della
griglia
Temperatura (°C) Tempo (min.)
Pizza (sottile)
1)
2 200 - 230 15 - 20
Pizza (molto guar-
nita)
2)
2 180 - 200 20 - 30
Torte 1 180 - 200 40 - 55
Flan di spinaci 1 160 - 180 45 - 60
Quiche Lorraine
(torta salata)
1 170 - 190 45 - 55
Flan al formaggio 1 170 - 190 45 - 55
Torta al formag-
gio
1 140 - 160 60 - 90
Torta di mele, ri-
coperta
1 150 - 170 50 - 60
Torta di verdure 1 160 - 180 50 - 60
Pane non lievita-
to
1)
2 230 10 - 20
Torta di pasta frol-
la
1)
2 160 - 180 45 - 55
Flammekuchen
1)
2 230 12 - 20
Piroggen (versio-
ne russa del calzo-
ne)
1)
2 180 - 200 15 - 25
1)
Preriscaldare il forno.
2)
Usare la leccarda.
11.15 Tabella dei tempi di
cottura arrosto
Cibi arrosto
È possibile cuocere grossi arrosti di-
rettamente nella leccarda o sul ripiano
a filo posizionato sopra la leccarda (se
previsto).
Per tutti i tipi di carne magra è consi-
gliabile usare una casseruola con co-
perchio. In questo modo la carne ri-
mane più morbida.
Per i tipi di carne che devono formare
una crosta esterna, potete utilizzare
una casseruola senza coperchio.
Per la cottura arrosto si può utilizzare
qualsiasi pentola resistente al calore
(seguire le indicazioni del produttore).
È possibile cuocere grossi arrosti di-
rettamente nella leccarda (se prevista)
o sul ripiano a filo sopra la leccarda.
Arrostire le carni tenere nella teglia
con il coperchio, così da far rimanere
la carne più succulenta.
ITALIANO 33
33


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