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Gorące powietrze 3 Grzanie górne/dolne %
Ciasto podstawowe Wysokość
wsunięcia
Tempera-
tura w °C
Czas pieczenia w
minutach
Wysokość
wsunięcia
Tempera-
tura w °C
Ciasto ucierane
Ciasto z blachy z nałożoną warstwą wierzchnią 1 150-160 30-40 1 180-190
1 + 3 150-160 35-45 - -
Tortownica/forma prostokątna 1 150-160 55-70 2 160-170
Ciasto kruche
Ciasto z blachy suche, np. ciasto z kruszonką 1 160-170 45-55 1 190-200
1 + 3 160-170 60-70 - -
Ciasto z blachy z wilgotną warstwą wierzchnią, np. z
polewą śmietanową
1 160-170 70-80 1 190-200
Tortownica, np. tort serowy 1 160-180 50-90 2 170-180
Forma do ciasta z owocami 1 160170* 25-35 2 170180*
Ciasto biszkoptowe
Rolada biszkoptowa 1 180190* 10-15 1 200-210*
Biszkopt (6 jaj) 1 150-160 25-40 2 160-170
Biszkopt (3 jaja) 1 150-160* 25-35 2 160170*
Ciasto drożdżowe
Ciasto z blachy suche, np. ciasto z kruszonką 1 160-180 45-55 1 180-200
1 + 3 170-180 50-60 - -
Wieniec drożdżowy/chałka (500 g) 1 160-170 35-45 1 180-190
Tortownica 1 160-170 30-40 2 160-170
Forma z kominkiem 1 160-170 35-45 2 170-180
* Podgrzać piekarnik
Gorące powietrze 3 Grzanie górne/dolne %
Wypieki drobne Wysokość
wsunięcia
Tempera-
tura w °C
Czas pieczenia w
minutach
Wysokość
wsunięcia
Tempera-
tura w °C
Ciasto drożdżowe 1 160-170 15-25 2 180-190
1 + 3 160-170 20-30 - -
Masa bezowa 180 130-150 280
1 + 3 80 150-170 - -
Ciasto francuskie/ciasto parzone 1 190210* 20-30 1 200220*
1 + 3 190210* 25-35 - -
Ciasto ucierane, np. muffiny 1 150-160* 25-35 1 170180*
1 + 3 150-160* 30-40 - -
Ciasto kruche, np. ciasteczka maślane 1 140150* 15-20 2 150-160*
1 + 3 130140* 20-25 - -
* Podgrzać piekarnik
Gorące powietrze 3 Grzanie górne/dolne %
Chleb/bułki Wysokość
wsunięcia
Tempera-
tura w °C
Czas pieczenia w
minutach
Wysokość
wsunięcia
Tempera-
tura w °C
Bułki 1 220* 15-25 1 240*
Chleb pita 1 220* 15-25 1 240*
Ciasto chlebowe 750-1000 g
Pieczenie właściwe 1 220* 35-40 2 220*
Ciasto chlebowe 1000-1250 g
Pieczenie wstępne 1 220* 10-15 2 240*
Pieczenie właściwe 1 180 40-45 2 200
* Podgrzać piekarnik
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