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PL75
TABELA PIECZENIA
Przepis Funkcja Nagrze-
wanie
Poziom
(od dołu)
Temp.
(°C)
Czas
(min.)
Akcesoria i uwagi
Ciasta drożdżowe
Tak 2/3 160-180 30-90 Tortownica na ruszcie
Tak 1-4 160-180 30-90
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: tortownica na ruszcie
Ciasta z nadzie-
niem (sernik,
strucla, szarlotka)
GENTLE
Tak 2 160-200 35-90
Ociekacz/blacha do ciast lub
tortownica na ruszcie
Tak 1-4 160-200 35-90
Poz. 4: tortownica na ruszcie
(zamienić poziomy w połowie
pieczenia)
Poz. 1: tortownica na ruszcie
Biszkopty/Tarty
Tak 3 170-180 15-45 Ociekacz/blacha do ciast
Tak 1-4 160-170 20-45
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
Ptysie
Tak 3 180-200 30-40 Ociekacz/blacha do ciast
Tak 1-4 180-190 35-45
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
Bezy
Tak 3 90 110-150 Ociekacz/blacha do ciast
Tak 1-4 90 130-150
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
Chleb / Pizza /
Focaccia
Tak 1/2 190-250 15-50 Ociekacz/blacha do ciast
Tak 1-4 190-250 25-50
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
Chleb
(Chleb)
Tak 2 180-220 30-50
Ociekacz/blacha do ciast lub
ruszt
Pizza
(Pizza)
Tak 2 220-250 15-30 Ociekacz/blacha do ciast
Mrożone pizze
Tak 3 250 10-15
Poz. 3: ociekacz/blacha do ciast
lub ruszt
Tak 1-4 250 10-20
Poz. 4: blacha na ruszcie (zamie-
nić poziomy w połowie piecze-
nia)
Poz. 1: ociekacz / blacha do ciast
77


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