Manual Constructa CH11810 (page 79 of 92) (German, Dutch, French, Italian)

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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 2 190 – 200

060 – 080

Dolce con copertura umida

per es. copertura di crema

1 teglia da forno 2 180 – 190

070 – 090

Ciambellone e treccia di

pasta lievitata (500 g farina) 2 180 – 190

035 – 045

Dolce in stampo basso 2 160 – 170

030 – 045

Dolce in stampo alto 1 160 – 170 035 – 050

Pasticcini

Meringhe 1

080 – 090 110 – 140

Pasta sfoglia (preriscaldare)

1 teglia da forno 1 190 – 200

025 – 035

Pasta per dolci (preriscaldare)

1 teglia da forno 1 220 – 230

025 – 035

Impasto morbido per dolci soffici

(per es. muffins)

1 teglia da forno 1 160 – 170

025 – 035

Pasta frolla

(per es. pasticcini al burro)

1 teglia da forno 1 140 – 150

030 – 040

Torta salata

Pizza (preriscaldare)

1 teglia da forno 1 210 – 220 040 – 050

Quiche (preriscaldare) 1 210 – 220

040 – 050

Pane (preriscaldare)

Precottura 1 220 – 240

010 – 015

Cottura 1 200 – 210 045 – 050

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Constructa CH11810 Manual

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