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Consigli per la cottura
Cottura con resistenza superiore e inferiore
Grill / Grill + ventilatore
Pietanza
Pasticcini/torte
Torta di frutta
Meringhe
Pan di Spagna
Torta dell’Angelo
Torta di frutta
Torta al cioccolato
Bignè
Pane pita
Carne
Pollo (1-1,5 kg)
Tacchino (4-8 kg)
Oca (4-5 kg)
Anatra (2-4 kg)
Cappone (2,5-3 kg)
Manzo brasato (1-1,5 kg)
Cosciotto d’agnello
Lepre arrosto
Fagiano arrosto
Pesce
N. guida
dal basso
3
3
4
3
2
3
3
3
3
3
3
3
3
3
3
3
3
3
Temp.
°C
180
130
160
180
180
180
180
220
200
200
200
200
200
200
200
200
200
200
Tempo di
cottura (min.)
60-80
60-80
30-40
30-40
60-80
30-40
20-30
20-30
60-90
90-150
150-210
90-150
120-150
90-150
60-90
60-90
60-90
20
Pietanza
Cotolette
Bistecche
Salsicce
*Pollo alla griglia (1 kg)
N. guida
dal basso
5
5
5
2
Temp.
in °C
Max
250
250
250
Tempo di
cottura (min.)
12+12
15-20+6-9
15+5
40+20
Osservazioni sull’uso delle teglie:
1) Collocare sempre le teglie al centro del grill di cottura
2) Le teglie scure fatte di metallo sono quelle che danno i risultati migliori. Se si utilizzano teglie di colore chiaro,
si consiglia di collocarle sul ripiano anziché sul grill.
Note:
1) Quando si utilizza il grill, collocare sempre la vaschetta di raccolta al livello 1 per raccogliere
il sugo e il grasso di cottura.
2) Per i piatti contrassegnati con * si raccomanda di utilizzare la funzione grill+ventilatore.
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