Pizza setting | table |
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Type of baking |
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Pizza (thin crust) |
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| 1 |
| 180 - 2001) |
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| 20 - 30 | ||
Pizza (with a lot of topping) |
| 1 |
| 180 - 200 |
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| 20 - 30 | |||||
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Tarts |
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| 1 |
| 180 - 200 |
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| 45 - 60 | ||
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Spinach flan |
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| 1 |
| 160 |
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| 45 - 60 | ||
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Quiche Lorraine |
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| 1 |
| 170 - 190 |
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| 40 - 50 | ||
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Quark flan, round |
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| 1 |
| 140 - 160 |
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| 60 - 90 | ||
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Quark flan on tray |
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| 1 |
| 140 - 160 |
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| 50 - 60 | ||
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Apple cake, covered |
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| 1 |
| 150 - 170 |
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| 50 - 70 | ||
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Vegetable pie |
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| 1 |
| 160 - 180 |
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| 50 - 60 | ||
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Unleavened bread |
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| 1 |
| 250 - 2701) |
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| 10 - 20 | ||
Puff pastry flan |
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| 1 |
| 160 - 1801) |
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| 40 - 50 | ||
Flammekuchen |
| 1 |
| 250 - 2701) |
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| 12 - 20 | |||||
Alsace) |
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Piroggen (Russian version of calzone) |
| 1 |
| 180 - 2001) |
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| 15 - 25 | |||||
1) |
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Bakes and gratins table |
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| Shelf |
| Temperature | Time | ||
Dish |
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| Oven function |
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| °C |
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Pasta bake |
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| Conventional |
| 1 |
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Lasagne |
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| Conventional |
| 1 |
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Vegetables au gratin1) |
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| Rotitherm |
| 1 |
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Baguettes topped with melted |
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| Rotitherm |
| 1 |
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cheese1) |
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Sweet bakes |
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| Conventional |
| 1 |
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Fish bakes |
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| Conventional |
| 1 |
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Stuffed vegetables |
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| Rotitherm |
| 1 |
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1) |
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