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% Riscaldamento sup./inf.
: Aria calda 3D
3 Aria calda
& Riscaldamento intensivo
Dolci in stampi Stoviglie Livello Tipo di
riscal-
damento
Temperatura
in°C
Durata in
minuti
Torta morbida, semplice Stampo a ciambella/
rettangolare
1
3
160-180 40-50
Torta morbida, delicata (ad es. torta
margherita)
Stampo a ciambella o
rettangolare
1
%
150-170 60-80
Fondi di torta semi liquidi Stampo per fondi di torte
alla frutta
2
3
160-180 25-35
Dolce alla frutta delicato, impasto fine Stampo a cerniera/da
budino
1
3
150-170 45-55
Pan di Spagna, 2 uova Stampo per fondi di torte
alla frutta
1
%
150-160 20-25
Torta 4 quarti, 6 uova, preriscaldare Stampo a cerniera scuro 1
%
170-180 30-40
Fondi di pasta frolla con bordo Stampo a cerniera scuro 1
&
170-190 30-40
Torte alla frutta o torte alla ricotta, con pasta
frolla*
Stampo a cerniera scuro 1
%
170-180 60-70
Dolce svizzero o Schweizer Wähe Stampo a cerniera scuro 1
&
190-200 40-60
Gugelhupf (dolce all'uvetta) Stampo per Gugelhupf 1
3
150-170 35-45
Torta di noci Stampo a cerniera scuro 1
3
160-170 45-55
Pizza, fondo sottile, farcitura scarsa** Teglia per pizza rotonda 1
%
230-250 12-17
Torte salate Stampo a cerniera scuro 1
&
180-200 50-60
* Lasciar raffreddare il dolce per ca. 20 minuti nel vano cottura.
** Preriscaldare il vano cottura.
Dolci in teglia Accessori Livello Tipo di
riscal-
damento
Temperatura
in°C
Durata in
minuti
Impasto con ripieno asciutto Leccarda 2
%
160-180 25-35
Impasto con ripieno asciutto Leccarda +
teglia smaltata*
1
3
:
150-170 40-50
Impasto con ripieno di frutta Leccarda 1
3
150-170 30-40
Pasta lievitata con ripieno asciutto Leccarda 2
%
170-190 35-45
Pasta lievitata con ripieno asciutto Leccarda +
teglia smaltata*
1
3
:
160-180 50-60
Pasta lievitata con ripieno di frutta Leccarda 2
%
170-190 45-55
Pasta lievitata con ripieno di frutta Leccarda +
teglia smaltata*
1
3
:
150-170 50-60
Pasta frolla con ripieno asciutto Leccarda 2
%
160-180 25-35
Pasta frolla con ripieno asciutto Leccarda +
teglia smaltata*
1
3
:
160-180 30-40
Pasta frolla con ripieno di frutta Leccarda 1
%
160-180 50-60
Dolce svizzero o Schweizer Wähe Leccarda 1
&
190-200 40-50
Rotolo di Pan di Spagna, preriscaldare Leccarda 2
%
170-190 10-20
Treccia lievitata con 500 g di farina Leccarda 2
%
160-180 40-50
Stollen con 500 g di farina Leccarda 2
%
150-170 60-70
Stollen con 1 kg di farina Leccarda 2
3
140-150 65-75
Strudel, dolce Leccarda 1
3
180-200 40-50
Pizza Leccarda 1
%
210-230 25-35
Pizza Leccarda +
teglia smaltata*
1
3
:
180-190 40-50
Tarte flambée, preriscaldare Leccarda 2
&
220-240 15-20
* Teglie smaltate sono disponibili come accessori speciali presso i rivenditori specializzati
20


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