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Biscuits
Type de cuisson Fonction du four
Positions des
grilles
Température
en °C
Durée en min
Biscuits à pâte
brisée
Chaleur tournan-
te
3 150-160 10 - 20
Short bread / Bis-
cuits sablés
Chaleur tournan-
te
3 140 20 - 35
Short bread / Bis-
cuits sablés
Convection natu-
relle
3
160
1)
20 - 30
Biscuits à base de
génoise
Chaleur tournan-
te
3 150-160 15 - 20
Pâtisseries à base
de blancs d'œufs,
meringues
Chaleur tournan-
te
3 80-100 120 - 150
Macarons
Chaleur tournan-
te
3 100-120 30 - 50
Biscuits à pâte le-
vée
Chaleur tournan-
te
3 150-160 20 - 40
Pâtisseries feuille-
tées
Chaleur tournan-
te
3
170-180
1)
20 - 30
Petits pains
Chaleur tournan-
te
3
160
1)
10 - 25
Petits pains
Convection natu-
relle
3
190-210
1)
10 - 25
Small cakes / Gâ-
teaux individuels
(20 par plateau)
Chaleur tournan-
te
3
150
1)
20 - 35
Small cakes / Gâ-
teaux individuels
(20 par plateau)
Convection natu-
relle
3
170
1)
20 - 30
1) Préchauffez le four
Cuisson sur plusieurs gradins
Gâteaux/viennoiseries/pains sur plateaux de cuisson
Type de cuisson
Chaleur tournante
Température en
°C
Durée en minPosition de la grille
2 niveaux 3 niveaux
Choux à la crème/
éclairs
1/4 -
160-180
1)
25 - 45
Crumble sec 1/4 - 150-160 30 - 45
1) Préchauffez le four
20 Conseils utiles
20


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