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TABELLA DI COTTURA
RICETTA FUNZIONE PRERISC. TEMPERATURA
(°C) TEMPO
COTTURA (Min.) LIVELLO
E ACCESSORI
Torte a lievitazione 160 – 180 30 - 90 2
160 – 180 30 - 90 31
Torte ripiene
(cheesecake, strudel, torta di mele)
160 - 200 30 - 85 2
160 - 200 35 - 90 3 1
Biscotti / Crostatine 170 – 180 15 - 45 3
160 - 170 20 - 45 31
Bignè 180 - 200 30 - 40 2
180 - 190 35 - 45 31
Meringhe 90 110 - 150 2
90 130 - 150 31
Pane / Pizza / Focaccia 190 - 250 15 - 50 2
190 - 250 25 - 50 31
Pane 180 - 220 30 - 50 2
Pizza 220 - 250 15 - 30 2
Pizze surgelate 250 10 - 15 2
250 10 - 20 31
Torte salate
(torta di verdura, quiche)
180 - 190 35 - 45 2
180 - 190 45 - 60 32
Vols-au-vent / Salatini di pasta
sfoglia
190 - 200 20 - 30 2
180 - 190 20 - 40 31
Lasagna / Pasta al forno /
Cannelloni / Sformati 190 - 200 45 - 65 2
Agnello / Vitello / Manzo /
Maiale 1 kg 190 - 200 70 - 100 2
Pollo / Coniglio / Anatra 1 kg 200 - 230 50 - 100 2
Tacchino / Oca 3 kg 190 - 200 80 - 130 1 / 2
Pesce al forno / al cartoccio
(filetti, intero) 180 - 200 40 - 60 2
Verdure ripiene
(pomodori, zucchine, melanzane) 180 - 200 50 - 60 2
Toast -3 (alta) 2 - 5 4
Filetti/Tranci di pesce -2 (media) 20 - 35 43
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