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Treccia lievitata - 1
3
150 - 160 media 35 - 45
Gugelhupf lievitato - 1
3
160 - 170 media 35 - 45
Torta di rose lievitata - 1
3
160 - 170 media 30 - 40
Dolcetti lievitati - 3
%
170 - 180 media 20 - 30
Pasta chou (bignè/ éclair) - 1
3
200 220* bassa 25 - 35
Dolcetti di pasta sfoglia - 1
3
200 220* bassa 15 25
Vol au vents, vuoti - 1
3
200 220* alta 8 - 10
Crostata di mele - 1
0
190 210 alta 35 - 45
Strudel, fresco - 1
3
170 - 180 alta 50 - 60
Strudel, surgelato - 1
0
180 190 media 35 - 45
Pane
Pagnotte Fase 1 1
ê ƒ
- 20 25
Fase 2 1
ë
190 - 200 alta 20 25
Panfocaccia Fase 1 1
ê ƒ
- 20 - 30
Fase 2 1
ë
200 media 25 - 35
Empanada Fase 1 1
ê ƒ
- 20 - 30
Fase 2 1
ë
200 alta 25 - 35
Impasto per pane 750 -
1000 g
Fase 1 1
ê
- 15 25
Fase 2 1
ë
220 alta 10 - 15
Fase 3 1
ë
180 - 20 - 30
Impasto per pane 1000 -
1250 g
Fase 1 1
ê
- 15 25
Fase 2 1
ë
220 alta 10 - 15
Fase 3 1
ë
180 - 20 - 30
Impasto per pane 1250 -
1500 g
Fase 1 1
ê
- 15 25
Fase 2 1
ë
220 alta 10 - 15
Fase 3 1
ë
180 - 35 45
Maiale
Stufato in crosta (1,5 kg) Fase 1 1
3
100 alta 25 - 35 Posizionare l'arrosto
con la cotenna rivolta
verso l'alto; non girarlo
Fase 2 1
3
170 alta 60 75
Fase 3 1
4
200 - 20 - 30
Stufato di capocollo (1,5 kg) - 1
3
160 media 100 120
Girare dopo
^ - Z del
tempo
Stufato di capocollo (2,5 kg) - 1
3
160 media 130 - 150
Girare dopo
^- Zdel
tempo
Stinco di maiale Fase 1 1
3
100 alta 40 50 Posizionare la cotenna
rivolta verso l'alto
Fase 2 1
4
160 alta 40 50
Fase 3 1
4
190 - 20 - 30
Costata di maiale 1
3
180 190 media 130 - 150 Non girare
Pietanza Fase Livello di
inseri-
mento
Modali
di funzio-
namento
Temperatura
in °C/Fun-
zione lievita-
zione
Intensità
vapore
Durata in
minuti
Avvertenze
* preriscaldare l'apparecchio
29


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