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Cottura tradizionale e convezione
NOTE:
Le temperature ed i tempi di cottura sono puramente indicativi e dovranno essere adattati alle esigenze personali.
(*) Nel caso di cottura ventilata su più ripiani, è preferibile usare i livelli indicati tra parentesi.
DOLCI
Con impasto sbattuto
2 170 2 (1e3)* 160 45 ~ 60
Pasta frolla, fondo torta
2 170 2 (1e3)* 160 20 ~ 30
Torta di ricotta 1 160 2 150 60 ~ 80
Torta di mele 1 180 2 (1e3)* 170 40 ~ 60
Strudel 2 175 2 150 60 ~ 80
Crostate 2 175 2 (1e3)* 160 30 ~ 40
Fruit cake 1 175 1 160 45 ~ 60 in cassetta
Pan di Spagna 1 175 2 (1e3)* 160 30 ~ 40 in stampo
Panettone 1 170 1 160 40 ~ 60
Dolce in cassetta 1 170 2 160 50 ~ 60 in cassetta
Piccoli dolci
(con impasto sbattuto) 2 175 2 (1e3)* 160 25 ~ 35
Biscotti (pasta frolla) 2 160 2 (1e3)* 150 20 ~ 30
Meringhe 2 100 2 (1e3)* 100 90 ~ 120 in teglia per pasticceria
Focacce 2 190 2 (1e3)* 180 12 ~ 20
Bignè, choux 2 200 2 (1e3)* 190 15 ~ 25
PANE e PIZZA
1000 Pane bianco 1 190 2 180 40 ~ 60 1 o 2 filoni
500 Pane di segala 1 190 1 180 30 ~ 45 in cassetta
500 Panini 2 200 2 (1e3)* 175 20 ~ 35 6 o 8 panini
250 Pizza 1 210 2 (1e3)* 190 15 ~ 30 su leccarda
SFORMATI
Di pasta asciutta 2 200 2 (1e3)* 175 40 ~ 50
Di verdura 2 200 2 (1e3)* 175 45 ~ 60
Quiches 1 200 2 (1e3)* 180 35 ~ 45
Lasagne 2 180 2 160 45 ~ 60
Cannelloni 2 200 2 175 40 ~ 55
CARNE
1000 Arrosto manzo 2 190 2 175 50 ~ 70 Cotto su griglia
1200 Arrosto maiale 2 180 2 175 100 ~ 130 Cotto su griglia
1000 Arrosto vitello 2 190 2 175 90 ~ 120 Cotto su griglia
1500
Roast beef (al sangue)
2 210 2 200 50 ~ 60 Cotto su griglia
(medio)
2 210 2 200 60 ~ 70
(ben cotto) 2 210 2 200 70 ~ 80
2000 Spalla di maiale 2 180 2 170 120 ~150 Con cotica
1200 Agnello 2 190 2 175 110 ~ 130 Coscia
1000 Pollo 2 190 2 175 60 ~ 80 Intero
4000 Tacchino 2 180 2 160 210 ~ 240 Intero
1500 Anatra 2 175 2 160 120 ~ 150 Intera
3000 Oca 2 175 2 160 150 ~ 200 Intera
1200 Coniglio 2 190 2 175 60 ~ 80 A pezzi
1200 Stinco di maiale 2 180 2 160 100 ~ 120 2 stinchi
1500 Lepre 2 190 2 175 150 ~ 200 A pezzi
800 Fagiano 2 190 2 175 90 ~ 120 Intero
- Polpettone 2 180 2 160 40 ~ 60 in cassetta
PESCI
1200 Trote - Dentici 2 190 2 (1e3)* 175 30 ~ 40 3-4 pesci interi
1500 Tonno - Salmone 2 190 2 (1e3)* 175 25 ~ 35 4-6 tranci
tempe-
ratura
Cottura convezione
Cottura tradizionale
NOTE
PESO
IN
GR.
Durata
di cottura
minuti
°C
tempe-
ratura
Livello
4
3
2
1
ALIMENTI
Livello
4
3
2
1
°C
}
}
in stampo
}
in stampo
Tabelle di cottura
I tempi di cottura indicati non comprendono il preriscaldamento. E' necessairo riscaldare il forno
per circa 10 minuti prima di iniziare la cottura.
44


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