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Tabella per la cottura al forno ed arrosto
Torte
Alimenti Rosolatura/Cottura fi-
nale
Cottura ventilata Tempo
(min.)
Com-
menti
Temper-
atura
(°C)
Posi-
zione
della gri-
glia
Temper-
atura
(°C)
Posi-
zione
della gri-
glia
Pietanze
frullate
170 2 165 2 (1 e 3) 45 - 60 In uno
stampo
per dolci
Impasto
per pasta
frolla
170 2 160 2 (1 e 3) 20 - 30 In uno
stampo
per dolci
Torta di
ricotta
170 1 165 2 70 - 80 In uno
stampo
per dolci
da 26 cm
Torta di
mele (Ap-
ple pie)
170 1 160 2 (1 e 3) 80 - 100 In due
stampi
per dolci
da 20 cm
su un ri-
piano a fi-
lo
Strudel 175 2 150 2 60 - 80 In una
lamiera
dolci
Crostata 170 2 160 2 (1 e 3) 30 - 40 In uno
stampo
per dolci
da 26 cm
Torta alla
frutta
170 2 155 2 50 - 60 In uno
stampo
per dolci
da 26 cm
Torta con
lievito in
polvere
senza
grassi
170 2 160 2 90 - 120 In uno
stampo
per dolci
da 26 cm
28 Progress
28


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