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Type de cuisson Fonction du four Niveau du four
Température en
°C
Durée Heures:mi-
nutes
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
Gâteaux à pâte
levée à garniture
fragile (par ex.
fromage blanc,
crème, crème an-
glaise)
Convection natu-
relle
3
160-180
1)
0:40-1:20
1) Préchauffez le four.
2) Utilisez la lèchefrite
Biscuits
Type de cuisson Fonction du four Niveau du four
Température en
°C
Durée Heures:mi-
nutes
Biscuits à pâte
brisée
Chaleur tournan-
te
3 150-160 0:10-0:20
Biscuits sablés/
pâtisseries
Chaleur tournan-
te
3 140 0:20-0:30
Biscuits sablés/
pâtisseries
Convection natu-
relle
3
160
1)
0:20-0:30
Biscuits à base de
génoise
Chaleur tournan-
te
3 150-160 0:15-0:20
Pâtisseries à base
de blancs d'œufs,
meringues
Chaleur tournan-
te
3 80-100 2:00-2:30
Macarons
Chaleur tournan-
te
3 100-120 0:30-0:50
Petits gâteaux à
pâte levée
Chaleur tournan-
te
3 150-160 0:20-0:40
18 Conseils utiles
18


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