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Torte alla frutta o torte alla ricotta, fondi
di pasta frolla*
Stampo a cerniera 1
%
170-190 70-90
Dolce svizzero o Schweizer Wähe Teglia per pizza 1
%
220-240 35-45
Gugelhupf (dolce all'uvetta) Stampo per Gugelhupf 2
%
150-170 60-70
Pizza, fondo sottile con farcitura scarsa
(preriscaldare)
Teglia per pizza 1
%
250-270 10-15
Torte salate* Stampo a cerniera 1
%
180-200 45-55
Dolci in teglia Accessori Livello Tipo di
riscalda-
mento
Temperatura
in °C
Durata
in minuti
Impasto con ripieno asciutto Teglia 2
%
170-190 20-30
Leccarda + teglia 3+1
:
150-170 35-45
Impasto con farcitura succosa (frutta) Leccarda 2
%
180-200 25-35
Leccarda + teglia 3+1
:
140-160 40-50
Pasta lievitata con ripieno asciutto Teglia 3
%
170-190 25-35
Leccarda + teglia 3+1
:
150-170 35-45
Pasta lievitata con farcitura succosa
(frutta)
Leccarda 3
%
160-180 40-50
Leccarda + teglia 3+1
:
150-170 50-60
Pasta frolla con ripieno asciutto Teglia 2
%
170-190 20-30
Pasta frolla con farcitura succosa (frutta) Leccarda 2
%
170-190 60-70
Dolce svizzero o Schweizer Wähe Leccarda 1
%
210-230 40-50
Rotolo di Pan di Spagna (preriscaldare) Teglia 2
%
170-190 15-20
Treccia lievitata con 500 g di farina Teglia 2
%
170-190 25-35
Stollen con 500 g di farina Teglia 3
%
160-180 60-70
Stollen con 1 kg di farina Teglia 3
%
140-160 90-100
Strudel, dolce Leccarda 2
%
190-210 55-65
Pizza Teglia 2
%
210-230 25-35
Leccarda + teglia 3+1
:
180-200 40-50
Tarte flambée (preriscaldare) Leccarda 2
%
250-270 10-15
Pasticcini Accessori Livello Tipo di
riscalda-
mento
Temperatura
in °C
Durata
in minuti
Biscottini Teglia 3
:
140-160 15-25
Leccarda + teglia 3+1
:
130-150 25-35
2 teglie + leccarda 5+3+1
:
130-150 30-40
Biscotti (preriscaldare) Teglia 3
%
140-150 30-40
Teglia 3
:
140-150 30-40
Leccarda + teglia 3+1
:
140-150 30-45
2 teglie + leccarda 5+3+1
:
130-140 40-55
Amaretti Teglia 2
%
100-120 30-40
Leccarda + teglia 3+1
:
100-120 35-45
2 teglie + leccarda 5+3+1
:
100-120 40-50
Meringa Teglia 3
:
80-100 100-150
Muffin Griglia con teglia per muffin 2
%
170-190 20-25
2 griglie con teglie per muffin 3+1
:
160-180 25-35
Bignè Teglia 2
%
210-230 30-40
Dolci in stampi Stampo Livello Tipo di
riscalda-
mento
Temperatura
in °C
Durata
in minuti
* Terminata la cottura, fare riposare i dolci nel forno spento e chiuso per circa 20 minuti.
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