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Type de cuis-
son
Fonction du
four
Position de la
grille
Température
(°C)
Durée (min)
Pain (pain de
seigle) :
1.
Première
partie du
processus
de cuis-
son.
2.
Deuxième
partie du
processus
de cuis-
son.
Convection
naturelle
1
1.
230
1)
2.
160 - 180
1.
20
2.
30 - 60
Choux à la
crème/éclairs
Convection
naturelle
3
190 - 210
1)
20 - 35
Gâteau roulé Convection
naturelle
3
180 - 200
1)
10 - 20
Gâteaux avec
garniture de
type crumble
(sec)
Chaleur tour-
nante
3 150 - 160 20 - 40
Gâteau aux
amandes et
au beurre /
gâteaux au
sucre
Convection
naturelle
3
190 - 210
1)
20 - 30
Tartes aux
fruits (sur pâte
levée/génoi-
se)
2)
Chaleur tour-
nante
3 150 35 - 55
Tartes aux
fruits (sur pâte
levée/génoi-
se)
2)
Convection
naturelle
3 170 35 - 55
Tartes aux
fruits sur pâte
sablée
Chaleur tour-
nante
3 160 - 170 40 - 80
Gâteaux à pâ-
te levée à gar-
niture fragile
(par ex. fro-
mage blanc,
crème, crème
anglaise)
Convection
naturelle
3
160 - 180
1)
40 - 80
1)
Préchauffez le four.
14
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