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...Indicazioni per luso, tabelle per la regolazione
130
B_Luxus_i.doc 25.07.2002 09:45 Seite 130 von gesamt 54
Pasta frolla
Appog-
gio
Preriscal-
dare
Tipo di
riscalda-
mento
Tempera-
tura
°C
Durata
min
Pasta frolla con frutta (stampo) 1
1
200
180–190
45–50
45–50
Pasta sfoglia
Salatini (secondo la grandezza) 2
3
no
170–180
160–170
15–20
15–20
Cornetti al prosciutto e alle mandorle
(secondo la grandezza)
2
3
200–210
180–190
20–30
20–25
Strudel di mele 1
3
190–200
180–190
40–45
40–45
Filetto in pasta sfoglia 1
3
200–210
190–200
35–45
35–45
Piccola pasticceria
Milanesi, bastoncini alle nocciole 3
3
165–170
160–170
15–20
14–18
Biscotti secchi allanice 3
3
140–150
140–150
20–30
20–30
Pasticcini (asciugato prima della
cottura al forno)
2
3
160–170
155–165
20–25
15–20
Meringhe 2
3
90
90
120
90–120
Pasta al lievito naturale
Pane
(secondo la grandezza) 2
3
sì, 5 min
sì, 5 min
220–230
200–220
45–50
45–50
Treccia 2
3
sì, 5 min
sì, 5 min
200–210
180–200
35–45
35–45
Pizza (fresca) 2
3
230–250
220–230
25–35
25–35
Torta alle rosette, corona al lievito 2
3
190–200
170–190
35–40
35–40
Cornetti di pasta lievitata 2
3
180–190
170–190
15–25
15–25
130


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