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Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Tresse/couron-
ne de pain
Convection na-
turelle
170 - 190 30 - 40 3
Brioche de Noël
aux fruits (Stol-
len)
Convection na-
turelle
160 - 180
1)
50 - 70 2
Pain (pain de
seigle) :
1. Première
partie du
processus
de cuisson.
2. Deuxième
partie du
processus
de cuisson.
Convection na-
turelle
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Choux à la crè-
me/éclairs
Convection na-
turelle
190 - 210
1)
20 - 35 3
Gâteau roulé Convection na-
turelle
180 - 200
1)
10 - 20 3
Gâteaux avec
garniture de ty-
pe crumble (sec)
Chaleur tour-
nante
150 - 160 20 - 40 3
Gâteau aux
amandes et au
beurre / gâteaux
au sucre
Convection na-
turelle
190 - 210
1)
20 - 30 3
Gâteau aux
fruits (pâte le-
vée / génoise)
2)
Chaleur tour-
nante
150 35 - 55 3
Gâteau aux
fruits (pâte le-
vée / génoise)
2)
Convection na-
turelle
170 35 - 55 3
Tartes aux fruits
sur pâte sablée
Chaleur tour-
nante
160 - 170 40 - 80 3
FRANÇAIS 17
17


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