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Tabella consigli di cottura
Tipo di Pietanza Temp.
°C
Tempo di cottura
in minuti
Livello
(dal
Basso)
Ciclo
Pane e Biscotti
Pizza 220 20/30 1
Pane in cassetta 190/200 45/60 1
Pane Farcito 150/160 20/25 1 o 2
Pane Bianco 175/210 25/40 1 o 2
Biscotti 140/150 20/30 1 o 2
oppure
Crostate e Pasticceria
Focaccia 175 40/45 2
Dolce Millefoglie 190 25/35 2
Dolce al cioccolato 175 30/40 2
Crostata alla Frutta 140 50/70 2
Vol-au-vent 175 20 2
Ciambella 180 35/45 2
Pan di Spagna 150 20/25 2
Souffle 180/200 20/30 2
Meringata 120/125 25/35 2
oppure
Carni
Stufato di Vitello (1/1,5Kg) 150/160 180/210 1 o 2
Arrosto di Vitello (1/1,5Kg) 150/160 120/150 1 o 2
Polpettone di Carne (1/1,5Kg) 180/190 90/120 1 o 2
Agnello (gamba o spalla) 180/190 60/90 1 o 2
Capretto (gamba o spalla) 180 45/60 1 o 2
Maiale (lombata o coscia) 180 60/90 2
oppure
Selvaggina
Arrosto di Lepre 180 60/90 1 o 2
Arrosto di Fagiano 180 60/90 1 o 2
Camoscio, Arrosto di Cervo 175 90/120 1 o 2
oppure
Pollame
Pollo 170 90/120 1 o 2
Piccione Arrosto 150/160 80/100 1 o 2
Anatra 175 180/200 1
oppure
Pesce
Pesce in generale 200 15/20 2
oppure
oppure
11
13


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