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Le temps de cuisson peut être prolongé de 10 à 15 minutes, si vous cuisez des gâteaux
sur plusieurs niveaux.
Les gâteaux et pâtisseries placés sur plusieurs niveaux ne brunissent pas toujours avec la
même rapidité dans un premier temps. Dans ce cas, ne modifiez pas la température. Les
différences s'estompent pendant le processus de cuisson.
Cuisson sur un seul niveau :
Cuisson dans des moules
Type de cuisson Fonction du four Positions des
grilles
Température
en °C
Durée en min
Kouglof ou brio-
che
Chaleur tournan-
te
1 150-160 50 - 70
Gâteau de Savoie
au madère/cake
aux fruits
Chaleur tournan-
te
1 140-160 70 - 90
Fatless sponge
cake / Génoise al-
légée
Chaleur tournan-
te
2 140 - 150 35 - 50
Fatless sponge
cake / Génoise al-
légée
Convection natu-
relle
2 160 35 - 50
Fond de tarte –
pâte brisée
Chaleur tournan-
te
2
170-180
1)
10 - 25
Fond de tarte –
génoise
Chaleur tournan-
te
2 150-170 20 - 25
Apple pie / Tarte
aux pommes
(2 moules de
20 cm de diamè-
tre, décalés en
diagonale)
Chaleur tournan-
te
2 160 60 - 90
Apple pie / Tarte
aux pommes
(2 moules de
20 cm de diamè-
tre, décalés en
diagonale)
Convection natu-
relle
1 180 70 - 90
Gâteau au froma-
ge
Convection natu-
relle
1 170-190 60 - 90
1) Préchauffez le four
Gâteaux/viennoiseries/pains sur plateaux de cuisson
Type de cuisson Fonction du four
Positions des
grilles
Température
en °C
Durée en min
Tresse/couronne
de pain
Convection natu-
relle
3 170-190 30 - 40
18 Conseils utiles
18


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