Manual Constructa cf 21850 (page 95 of 116) (English, German, Dutch, French)

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Tipo di prodotto Altezza Temperatura Durata cottura

da forno d’introduzione in ° C minuti

Pasta lievitata

Dolce con copertura asciutta

per es. granelli di zucchero

1 teglia da forno 1 190 – 200

045 – 055

Dolce con copertura umida

per es. copertura di crema

1 teglia da forno 1 190 – 200

0050 – 070

Ciambellone e treccia di

pasta lievitata (500 g farina) 1 180 – 200

035 – 045

Dolce in stampo basso 2 170 – 180

030 – 045

Dolce in stampo alto 2 170 – 180 030 – 045

Pasticcini

Meringhe 1 80 100 – 130

Pasta sfoglia (preriscaldare)

1 teglia da forno 1 200 – 220 025 – 035

Pasta per dolci (preriscaldare)

1 teglia da forno 1 200 – 220

025 – 035

Impasto morbido per dolci soffici

(per es. muffins)

1 teglia da forno 2 170 – 180

020 – 030

Pasta frolla

(per es. pasticcini al burro)

1 teglia da forno 1 160 – 170

010 – 020

Torta salata

Pizza (preriscaldare)

1 teglia da forno 1 180 – 190 030 – 045

Pizza all’alsaziana (preriscaldare) 1 200 – 210

020 – 030

Quiche (preriscaldare) 1 200 – 210

035 – 045

Pane (preriscaldare)

Precottura 1 240

010 – 015

Cottura 1 180 – 200

040 – 050

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Constructa cf 21850 Manual

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