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CONSIGLI DI COTTURA COL FORNO GAS
Pietanze Quantità
Posizione
termostato
Tempo di cottura
Ripiano
d'introdu-
zione della
griglia dal
basso
Luccio 1 kg 150 20 minuti 1
Spigola 1 kg 260 20 minuti 1
Soufflé salato
stampa Ø 21 cm
4/6 persone 170/185
preriscaldamento 5 min
+ 45 min di cottura
2
Quiche Lorraine
stampa Ø 28 cm
6 persone 140/160
preriscaldamento 5 min
+ 45 min di cottura
1
Cosciotto di agnello 2 kg 200
preriscaldamento 5 min
+ 55 min di cottura
1
Pollo medio arrosto 1 kg 500 180
preriscaldamento 5 min
+ 65 min di cottura
1
Arrosto di manzo
1 kg -
1 kg 200
230
preriscaldamento 5 min
+ 30 min di cottura
1
Arrosto di maiale 2 kg 160/180 1 ora 45 1
Anatra 2 kg 500 120/140 1 ora 35 1
Gratinati "zucchina" 4 pers. 140 30 min + 5 min al grill 1
Pomodori ripieni
12 pieces
moyennes
200
preriscaldamento 5 min
+ 30 min di cottura
1
Biscotti friabilissimo
9 pièces
Ø 7
140/160
preriscaldamento 5 min
+ 10 min di cottura
3
Panfrutto (stampa in ferro) 1 kg 500 90/120
preriscaldamento 5 min
+ 90 min di cottura
2
Torta guarnita 6 pers. Ø 30 140/160 40 / 45 minuti 1
"Vol-au-vent" 4 pezzi Ø12 140/160
preriscaldamento 5 min
+ 20 min di cottura
3
Bread pudding 12 tegamini 140/160
a bagnomaria
preriscaldamento 5 min +
25 min di cottura
1
Mele al forno
16 frutti
medie
140
preriscaldamento 5 min
+ 45 min di cottura
2
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