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Type de cuisson Fonction du four
Niveau
d'enfour-
nement
Température
en °C
Durée Heu-
res:minutes
Pâtisseries à base de blancs
d'œufs, meringues
Chaleur tournante 3 80-100 2:00-2:30
Macarons Chaleur tournante 3 100-120 0:30-0:50
Petits gâteaux à pâte levée Chaleur tournante 3 150-160 0:20-0:40
Pâtisseries feuilletées 0:20-0:30
Petits pains Chaleur tournante 3
160
1)
0:10-0:25
Petits pains Convection naturelle 3
190-210
1)
0:10-0:25
Small cakes (20 par plaque) Chaleur tournante 3
140
1)
0:20-0:30
Small cakes (20 par plaque) Convection naturelle 3
170
1)
0:20-0:30
1) Préchauffer le four
Cuisson sur plusieurs gradins
Cuisson sur plaques à pâtisserie
Type de cuisson
Chaleur tournan-
te
Chaleur tournan-
te
Température en °C
Durée
Heures:Minutes
Positions des gradins à partir du bas
2 gradins 3 gradins
Choux à la crème/
éclairs
1/4 -
160-180
1)
0:25-0:45
Crumble sec 1/4 - 150-160 0:30-0:45
1) Préchauffez le four.
Biscuits/small cakes/viennoiseries/roulés
Type de cuisson
Chaleur
tournante
Chaleur
tournante
Température en
°C
Durée
Heures:Minutes
Positions des gradins à partir
du bas
2 gradins 3 gradins
Biscuits à pâte brisée 1/4 1/3/5 150-160 0:20-0:40
Biscuits sablés/pâtisseries 1/4 1/3/5 140 0:25-0:50
Biscuits à base de génoise 1/4 - 160-170 0:25-0:40
Biscuits à base de blancs
d'œufs, meringues
1/4 - 80-100 2:10-2:50
Macarons 1/4 - 100-120 0:40-1:20
Petits gâteaux à pâte levée 1/4 - 160-170 0:30-0:60
Pâtisseries feuilletées 1/4 -
170-180
1)
0:30-0:50
16 Conseils utiles
16


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