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Impasto per Pan di Spagna
Rotolo di Pan di Spagna 1 180 - 190* 10 - 15 3 190 - 200*
Stampo per fondi di dolci alla frutta 1 160 - 170 20 - 30 2 160 - 170
Pan di Spagna (6 uova) 1 150 - 160 30 - 45 2 160 - 170
Pan di Spagna (3 uova) 1 150 - 160* 20 - 30 2 160 - 170*
Pasta lievitata
Dolci in teglia con copertura asciutta, ad es. granella 1 160 - 170 40 - 60 3 170 - 180
1 + 3 160 - 170 45 - 65 - -
Corona e treccia lievitata (500 g) 1 160 - 170 30 - 40 3 170 - 180
Stampo a cerniera 1 160 - 170 30 - 40 2 160 - 170
Stampo da budino 1 160 - 170 35 - 45 2 170 - 180
Aria calda
CircoTherm®
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 20 - 25 3 170 - 180
1 + 3 160 - 170 20 - 30 - -
Meringhe 1 80 100 - 130 3 80
1 + 3 80 150 - 170 - -
Pasta sfoglia 1 190 - 200* 20 - 30 3 200 - 210*
1 + 3 190 - 200* 25 - 35 - -
Pasta bigné 1 190 - 200* 25 - 35 3 200 - 210*
1 + 3 190 - 200* 30 - 40 - -
Impasto fluido, ad es. muffin 1 150 - 160* 25 - 35 3 160 - 170*
1 + 3 150 - 160* 25 - 35 - -
Pasta frolla, ad es. biscottini al burro 1 140 - 150* 15 - 20 3 140 - 150*
1 + 3 130 - 140* 20 - 30 - -
1 + 3+ 4 130 - 140* 20 - 35 - -
* Preriscaldare il forno
Aria calda
CircoTherm®
3
Riscaldamento sup./
inf.
%
Pane/pagnotte Livello di
inseri-
mento
Tempera-
tura in °C
Durata della cot-
tura in minuti
Livello di
inseri-
mento
Tempera-
tura in °C
Pagnotte 1 220* 10 - 20 2 240*
Panfocaccia 1 220* 15 - 20 2 240*
Empanada 1 180* 30 - 40 3 200*
Impasto per pane 750 - 1000 g
Cottura finale 1 220* 35 - 40 2 220*
Impasto per pane 1000 - 1250 g
Cottura iniziale 1 220* 10 - 15 2 240*
Cottura finale 1 180 40 - 45 2 200
* Preriscaldare il forno
Aria calda
CircoTherm®
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
* Preriscaldare il forno
12


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