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Tabella di cottura t
Avvertenza:
Tutte le indicazioni delle tabelle sono valori orientativi, che possono variare a seconda della
natura dell'alimento.
Tipo di pasta Tempo Altezza Campo di
di cottura d’inseri- temperatura
in min. mento in ° C
Pasta fluida miscelata
Schiacciata con copertura
(preriscaldare) 30 45 1 180 190
Dolce in stampo rettangolare 60 80 1 160 170
Dolce in stampo tondo 60 80 1 160 170
Dolce in stampo alto 60 80 1 160 170
Fondo per torta alla frutta
(preriscaldare) 20 35 1 160 170
Pasta frolla
Schiacciata con granelli di zucchero 50 80 1 180 190
Schiacciata con copertura umida
(per es. copertura di crema) 50 90 1 170 180
Dolce in stampo
(per es. dolce di ricotta) 70 100 1 160 170
Fondo per torta alla frutta
(preriscaldare) 25 35 1 180 190
Pasta biscotto
Strudel di pasta biscottata
(preriscaldare) 10 15 1 200 220
Pasta a lievito 30 45 1 150 160
Fondo per torta alla frutta 25 35 1 160 170
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