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- 4 -
ATTENZIONE: Tutte le parti smaltate devono essere lavate con acqua saponata o altri prodotti che
non siano abrasivi.
- Quando ci sono macchie di grasso o esalazioni di fumo, vi consigliamo di togliere il grasso con
una spugna imbevuta di acqua calda insaponata.
ATTENZIONE: Asciugare preferibilmente con un panno morbido. Sostanze acide quali succo di
limone, conserva di pomodoro, aceto e simili, se lasciate a lungo, intaccano lo smalto rendendolo
opaco.
Ricette/quantità Gradi Tempi Funz.
Arrosti di carne (1 Kg) 200°-230° 60-80 min.
Arrosto di pesce (1 Kg.) 190°-210° 30-40 min.
Verdure al forno (500 gr.) 190°-210° 30-40 min.
Spiedini, salsiccia, carne in pezzi (500 gr.) 190°-210° 30-45 min.
Carne, verdura, pesce al cartoccio (500 gr.) 190°-210° 30-45 min.
Carne, verdura, pesce gratin (500 gr.) 230° 20-30 min.
Pasta al forno (1 Kg) 200° 20-30 min.
Pane, pizza e focacce (500 gr.) 230° 20-35 min.
Torte, crostate (500 gr.) 170°-180° 25-40 min.
Biscotti, piccola pasticceria (200 gr.) 170° 10-15 min.
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