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Stampi per dolci
Avvertenza: Gli stampi per dolci più indicati sono quelli scuri in
metallo.
Dolci in stampi Accessori Livello Tipo di
riscal-
damento
Temperatura
in °C
Potenza
microonde in
watt
Durata in
minuti
Torta impasto semi-liquido,
semplice
Stampo a ciambella/
rettangolare
1
3
160-180 90 W 30-40
Torta impasto semi-liquido,
delicata (ad es. torta
margherita)
Stampo a ciambella/
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, impasto fine Stampo a cerniera/da
budino
1
3
160-180 90 W 30-40
Pan di Spagna, 2 uova Stampo per fondi di
torte alla frutta
1
%
150-160 - 20-25
Torta quattro 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
Fondi di pasta frolla per torte di
frutta/quark*
Stampo a cerniera scuro 2
3
160-170 180 W 30-40
Dolce svizzero o Schweizer
Wähe
Stampo a cerniera scuro 1
%
190-200 - 40-50
Gugelhupf (dolce all'uvetta) Stampo per Gugelhupf 1
3
160-180 90 W 30-40
Torta di noci Stampo a cerniera scuro 1
3
170-180 90 W 35-45
Pizza, fondo sottile, farcitura
scarsa, preriscaldare
Teglia per pizza rotonda 1
%
220-240 - 15-20
Torte salate Stampo a cerniera
scuro**
1
%
180-190 - 50-60
* Lasciar raffreddare i dolci per ca. 20 minuti nel forno.
** Collocare sulla leccarda
Dolci cotti nella leccarda Accessori Livello Tipo di
riscal-
damento
Temperatur
a in °C
Potenza microonde
in watt
Durata in
minuti
Impasto con ripieno asciutto Leccarda 2
%
160-180 - 25-35
Impasto con ripieno di frutta Leccarda 1
3
160-180 90 W 30-40
Pasta lievitata con ripieno asciutto Leccarda 2
%
170-190 - 35-45
Pasta lievitata con ripieno di frutta Leccarda 2
%
170-190 - 45-55
Pasta frolla con ripieno asciutto Leccarda 2
%
160-180 - 25-35
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
190-210 180 W 30-40
Pizza Leccarda 1
%
210-230 - 25-35
Tarte flambée, preriscaldare Leccarda 2
%
240-250 - 15-20
Pasticcini Accessori Livello Tipo di
riscalda-
mento
Temperatura in °C Durata in minuti
Biscottini Leccarda 2
%
150-170 20-30
Amaretti Leccarda 2
%
120-140 35-45
Meringa Leccarda 2
%
80-100 90-110
23


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