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11. TABELLA DI COTTURA
ARROSTI
Selettore
funzioni
Ripiano
griglia
Selettore
temperatura
Tempo di cottura in minuti
Manzo Ventilato 2 150 – 160 20-30 ogni 500 g e 20-30 oltre
Tradizionale 2 200 – 210 Idem
Agnello Ventilato 2 160 – 180 Idem
Tradizionale 2 190 – 200 Idem
Maiale e vitello Ventilato 2 160 – 180 Idem
Tradizionale 2 180 – 190 Idem
Prosciutto Ventilato 2 150 – 170 Idem
Tradizionale 2 190 – 200 Idem
Pollo Ventilato 2 150 – 170 15-20 ogni 500 g e 20 oltre
Tradizionale 2 180 – 190 Idem
Tacchino/oca Ventilato 2 150 – 170 15 ogni 500g fino a 3,5Kg poi 10
min. ogni 500g
Tradizionale 2 180 - 190 Idem
Le carni farcite o arrotolate richiedono 10 min. in più ogni 500g rispetto ai tempi di cottura sopra
riportati
DOLCI
Selettore
funzioni
Ripiano
griglia
Selettore
temperatura
Tempo di cottura in minuti
Dolce con ripieno di frutta Ventilato 2 140 40 – 50 ogni 450 g di impasto
Tradizionale 2 140 Idem
Pan di Spagna Ventilato 2-3-4 170 20 - 30
Tradizionale 2 – 3 180 20 – 30
Dolcetti Ventilato 2 – 3 210 Circa 15
Tradizionale 2 – 3 220 Idem
Pane Ventilato 2 200 20 – 30
Tradizionale 2 220 Idem
Torta di frutta Ventilato 3 190 35 – 45
Tradizionale 3 200 35 – 40
Meringhe Ventilato 3 100 2 – 2,5 ore
BUDINI
Creme caramel Ventilato 3 150 45 – 1 ora
Budino leggero Ventilato 3 180 45 – 45
Budino al latte Ventilato 3 150 2 – 2,5 ore
PER TUTTI I CIBI PRERISCALDARE IL FORNO PER 10 MINUTI.
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