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Type de cuisson Fonction du four
Positions des
grilles
Température
en °C
Durée en min
Gâteau aux fruits
(pâte levée / gé-
noise)
2)
Chaleur tournan-
te
3 150 35 - 55
Gâteau aux fruits
(pâte levée / gé-
noise)
2)
Convection natu-
relle
3 170 35 - 55
Gâteau aux fruits
(pâte brisée)
Chaleur tournan-
te
3 160-170 40 - 80
Gâteau à pâte le-
vée à garniture
délicate (par ex.
fromage blanc,
crème, crème an-
glaise)
Convection natu-
relle
3
160-180
1)
40 - 80
1) Préchauffez le four
2) Utilisez la lèchefrite
Biscuits
Type de cuisson Fonction du four
Positions des
grilles
Température
en °C
Durée en min
Biscuits à pâte
brisée
Chaleur tournan-
te
3 150-160 10 - 20
Short bread / Bis-
cuits sablés
Chaleur tournan-
te
3 140 20 - 35
Short bread / Bis-
cuits sablés
Convection natu-
relle
3
160
1)
20 - 30
Biscuits à base de
génoise
Chaleur tournan-
te
3 150-160 15 - 20
Pâtisseries à base
de blancs d'œufs,
meringues
Chaleur tournan-
te
3 80-100 120 - 150
Macarons
Chaleur tournan-
te
3 100-120 30 - 50
Biscuits à pâte le-
vée
Chaleur tournan-
te
3 150-160 20 - 40
Pâtisseries feuille-
tées
Chaleur tournan-
te
3
170-180
1)
20 - 30
Petits pains
Chaleur tournan-
te
3
160
1)
10 - 25
Petits pains
Convection natu-
relle
3
190-210
1)
10 - 25
Conseils utiles 13
13


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