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Tabella di cottura per impasti di base
I valori indicati nella tabella sono indicativi e validi per teglie in
alluminio o stampi scuri. Possono variare in funzione del tipo e
della quantità di pasta e anche a seconda dello stampo.
Per il primo tentativo, si consiglia di impostare la temperatura
più bassa tra quelle indicate. In generale con una temperatura
inferiore si ottiene una colorazione più regolare.
Se si segue una ricetta personale, prendere in considerazione
le indicazioni per alimenti simili nella tabella.
Osservare le avvertenze sul preriscaldamento riportate nella
tabella.
Aria calda 3 Riscaldamento sup./
inf. %
Impasto di base Livello di
inseri-
mento
Tempera-
tura in °C
Durata della cot-
tura in minuti
Livello di
inseri-
mento
Tempera-
tura in °C
Impasto fluido
Dolci in teglia farciti 1 160 - 170 30 - 40 1 180 - 190
1 + 3 160 - 170 45 - 60 - -
Stampo a cerniera/a cassetta 1 150 - 160 60 - 70 2 160 - 170
Pasta frolla
Dolci in teglia con copertura asciutta, ades. granella 1 170 - 180 45 - 55 1 190 - 200
1 + 3 160 - 170 55 - 65 - -
Dolci in teglia con guarnizione cremosa, ades. farcitura
alla panna
1 170 - 180 70 90 1 180 - 190
Stampo a cerniera, ades. torta di quark 1 150 - 160 50 - 90 2 160 - 180
Stampo per fondi di dolci alla frutta 1 150 - 160 25 - 35 2 170 180*
Impasto per Pan di Spagna
Rotolo di Pan di Spagna 1 180 190* 10 - 15 1 200 210*
Pan di Spagna (6 uova) 1 150 - 160 30 45 2 160 - 170
Pan di Spagna (3 uova) 1 160 170* 25 - 35 2 160 170*
Pasta lievitata
Dolci in teglia con copertura asciutta, ades. granella 1 160 - 180 40 - 55 1 190 - 200
1 + 3 160 - 170 45 - 65 - -
Corona e treccia lievitata (500 g) 1 160 - 170 35 - 45 1 180 - 190
Stampo a cerniera 1 160 - 170 30 - 40 2 160 - 170
Stampo da budino 1 160 - 170 35 - 45 2 170 - 180
* Preriscaldare il forno
Aria calda 3 Riscaldamento sup./
inf. %
Pasticcini Livello di
inseri-
mento
Tempera-
tura in °C
Durata della cot-
tura in minuti
Livello di
inseri-
mento
Tempera-
tura in °C
Pasta lievitata 1 160 - 170 15 - 25 2 180 - 190
1 + 3 160 - 170 20 - 30 - -
Meringhe 1 80 160 - 180 2 80
1 + 3 80 180 - 200 - -
Pasta sfoglia/pasta chou 1 190 - 200* 30 - 40 1 200 - 220*
1 + 3 190 - 200* 35 - 45 - -
Impasto fluido, ad es. muffin 1 150 160* 20 - 30 1 170 180*
1 + 3 150 160* 25 - 35 - -
Pasta frolla, ades. biscottini al burro 1 140 150* 15 - 20 2 150 160*
1 + 3 140 150* 20 - 30 - -
* Preriscaldare il forno
11


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