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Funzione cottura pane
I dati riportati nella tabella sono indicativi. Possono variare in
funzione del tipo e della quantità di pasta.
I valori relativi agli impasti per pane valgono sia per gli impasti
in teglia sia per quelli in stampo a cassetta.
Per il primo tentativo, impostare la temperatura più bassa tra
quelle indicate. In generale con una temperatura inferiore si
ottiene una colorazione più regolare.
Osservare le avvertenze sul preriscaldamento riportate nella
tabella.
Stampo a cerniera, ad es. torta di ricotta 1 160 - 170 50 - 90 1 170 - 180
Stampo per fondi di dolci alla frutta 1 160 - 170* 20 - 35 1 190 - 200*
Impasto per Pan di Spagna
Rotolo di Pan di Spagna 1 180 - 190* 10 - 15 2 200 - 210*
Stampo per fondi di dolci alla frutta 1 160 - 170 20 - 30 1 170 - 180
Pan di Spagna (6 uova) 1 150 - 160 30 - 45 1 160 - 170
Pan di Spagna (3 uova) 1 160 - 170* 20 - 35 1 170 - 180*
Pasta lievitata
Dolci in teglia con copertura asciutta, ad es. granella 1 160 - 170 50 - 65 2 170 - 180
1 + 3 160 - 170 60 - 70 - -
Corona e treccia lievitata (500 g) 1 160 - 170 30 - 45 2 170 - 180
Stampo a cerniera 1 160 - 170 30 - 45 1 170 - 180
Stampo da budino 1 160 - 170 30 - 45 1 170 - 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 2 160 - 170
1 + 3 160 - 170 20 - 30 - -
Meringhe 1 80 100 - 130 2 80 - 90
1 + 3 80 120 - 150 - -
Pasta sfoglia 1 180 - 200* 20 - 30 2 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Pasta chou 1 180 - 200* 25 - 35 2 200 - 210*
1 + 3 180 - 200* 25 - 35 - -
Impasto fluido, ades. muffin 1 150 - 160* 20 - 30 1 170 - 180*
1 + 3 160 - 170* 25 - 35 - -
Pasta frolla, ades. biscottini al burro 1 140 - 150* 15 - 20 2 140 - 150*
1 + 3 140 - 150* 15 - 20 - -
* Preriscaldare il forno
Aria calda
CircoTher
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
Funzione cottura
pane ë
Riscaldamento sup./
inf. %
Pane 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* 20 - 30 1 240*
Panfocaccia 1 220* 10 - 20 1 240*
Empanada 1 220* 30 - 40 1 240*
Impasto per pane 750 - 1000 g
Cottura finale 1 220* 35 - 40 2 220*
* Preriscaldare il forno
14


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