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Type de cuisson Fonction du four Niveau d'enfour-
nement
Température en
°C
Durée Heures:mi-
nutes
Apple pie (2 mou-
les de 20 cm de Ø,
décalés en diago-
nale)
Convection natu-
relle
2 180 1:10-1:30
Gâteau au froma-
ge
Convection natu-
relle
1 170-190 1:00-1:30
1) Préchauffer le four
Cakes/viennoiseries/pains sur plaques
Type de cuisson Fonction du four Niveau du four
Température en
°C
Durée Heures:mi-
nutes
Brioche tressée/
en couronne
Convection natu-
relle
3 170-190 0:30-0:40
Gâteau de Noël
fourré (Stollen)
Convection natu-
relle
2
160-180
1)
0:50-1:10
Pain (pain de sei-
gle)
1. Première par-
tie du proces-
sus de cuis-
son.
2. Seconde par-
tie du proces-
sus de cuis-
son.
Convection natu-
relle
1
1.
230
1)
2. 160-180
1. 0:20
2. 0:30-1:00
Profiteroles/
éclairs
Convection natu-
relle
3
190-210
1)
0:20-0:35
Génoise roulée Convection natu-
relle
3
180-200
1)
0:10-0:20
Gâteau avec gar-
niture type crum-
ble (sec)
Chaleur tournan-
te
3 150-160 0:20-0:40
Gâteau au beurre
et aux amandes/
tartes au sucre
Convection natu-
relle
3
190-210
1)
0:20-0:30
Gâteau aux fruits
(pâte levée / bis-
cuit de Savoie)
2)
Chaleur tournan-
te
3 150 0:35-0:50
Gâteau aux fruits
(pâte levée / bis-
cuit de Savoie)
2)
Convection natu-
relle
3 170 0:35-0:50
Gâteau aux fruits
sur pâte sablée
Chaleur tournan-
te
3 160-170 0:40-1:20
Conseils utiles 15
15


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