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104
Pietanza Accessori/sto-
viglie
Altezza di
aggancio
Tipo di ri-
scalda-
mento
Temperatura in
°C
Potenza mi-
croonde in
watt
Durata in
min.
Torta morbida, semplice
1
Stampo a
ciambella o a
cassetta
170-180 90 40-50
Torta morbida, delicata, ad
es. torta margherita
1
Stampo a
ciambella o a
cassetta
150-170 - 70-90
Base per torta a impasto
morbido
Stampo basso
per torta
160-180 - 30-40
Dolce alla frutta delicato,
impasto morbido
Stampo a cer-
niera o da bu-
dino
170-190 90 30-45
Pan di Spagna, 3uova Stampo a cer-
niera Ø26cm
170-180 - 30-40
Torta alla frutta o al quark
con fondo di pasta frolla
1
Stampo a cer-
niera Ø26cm
170-180 180 35-45
Pizza Teglia per piz-
za rotonda
220-230 - 15-25
Torte salate, ad es. quiche Stampo a cer-
niera Ø26cm
200-220 - 50-70
Torta di noci Stampo a cer-
niera Ø26cm
170-180 90 30-35
Pasta lievitata con ripieno
succoso
Teglia per piz-
za rotonda
170-190 - 55-65
Treccia lievitata con 500 g
di farina
Teglia per piz-
za rotonda
170-190 - 35-45
1
Lasciar raffreddare il dolce per ca. 20 minuti nel forno.
Pasticcini
Impostazioni consigliate per la cottura al forno di pasticcini
Nota
Indicazioni per la preparazione
¡ Le impostazioni consigliate sono valide per l'inseri-
mento delle pietanze nell'apparecchio non preriscal-
dato.
¡ Posizionare sempre la teglia al centro della griglia.
¡ Gli stampi per dolci più indicati sono quelli scuri in
metallo.
Pietanza Accessori/stovi-
glie
Altezza di ag-
gancio
Tipo di ri-
scaldamen-
to
Temperatura in
°C
Durata in min.
Biscotti Teglia per pizza
rotonda
150-170 20-35
Amaretti Teglia per pizza
rotonda
110-130 35-45
Meringhe Teglia per pizza
rotonda
100 80-100
Muffin Teglia per muffin
sulla griglia
160-180 35-40
Dolci di pasta sfoglia Teglia per pizza
rotonda
190-200 35-45
Pane e pagnotte
Impostazioni consigliate per la cottura al forno di pane e pagnotte.
104


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