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IT 20
TABELLA DI COTTURA
Vol-au-vent/
Salatini di
pasta sfoglia
3 190 - 200 20 - 30 Leccarda / piastra dolci
1 - 4 180 - 190 20 - 40
4° livello: Teglia su griglia
1° livello: Leccarda / piastra
dolci
Lasagna /
Sformati /
Pasta al forno
/ Cannelloni
3 190 - 200 40 - 65 Leccarda o teglia su griglia
Lasagne/
Timballi
- 3 190 - 200 40 - 65 Leccarda o teglia su griglia
Pasta al
forno/
Cannelloni
- 3 190 - 200 25 - 45 Leccarda o teglia su griglia
Agnello /
Vitello /
Manzo /
Maiale (1 kg)
- 3 190 - 200 60 - 90 Leccarda o teglia su griglia
Cosciotto di
agnello /
Stinco
- 3 2 (media) 60 - 90
Leccarda o teglia su griglia (se
necessario, girare gli alimenti
a due terzi della cottura)
Pollo /
Coniglio /
Anatra (1 kg)
- 3 220 - 230 50 - 80
Leccarda o teglia su griglia (se
necessario, girare gli alimenti
a due terzi della cottura)
Tacchino /
Oca (3 kg)
- 2 190 - 200 90 - 150 Leccarda o teglia su griglia
Arrosto di
maiale
2 kg
- 2 170
110
- 150
Leccarda o teglia su griglia
Pesce al
forno/al
cartoccio
(filetti, pesce
intero)
3 180 - 200 40 - 60 Leccarda o teglia su griglia
Verdure
ripiene
(pomodori,
zucchine,
melanzane)
2 180 - 200 50 - 60 Teglia su griglia
Toast
- 5
3
(alto)
3 - 6 Griglia
Filetti/tranci
di pesce
- 4
2
(medio)
20 - 30
4° livello: Griglia (girare
l'alimento a metà cottura)
3° livello: Leccarda con acqua
Salsicce /
Spiedini /
Costine /
Hamburger
- 5
2 -3
(medio–
alto)
15 - 30
5° livello: Griglia (girare
l'alimento a metà cottura)
4° livello: Leccarda con acqua
USO DEL FORNO
25


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