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Résultats de cuisson Cause probable Solution
La coloration du gâteau
n'est pas homogène.
Température du four trop
élevée et durée de cuisson
trop courte.
Diminuez la température du four
et allongez le temps de cuisson.
La préparation est mal ré-
partie.
Étalez la préparation de façon ho-
mogène sur le plateau de cuis-
son.
Le gâteau n'est pas cuit
à la fin de la durée de
cuisson.
Température de cuisson
trop basse.
Réglez une température de cuis-
son légèrement supérieure la pro-
chaine fois.
10.4 Cuisson sur un seul
niveau
Utilisez la fonction Voûte.
Cuisson dans des moules
Plat Température (°C) Durée (min) Positions des grilles
Kouglof ou brioche 160 - 180 50 - 70 1
Gâteau de Savoie au
madère/cake aux
fruits
150 - 170 70 - 90 1
Fatless sponge ca-
ke / Génoise allégée
160 30 - 50 2
Fond de tarte – pâte
brisée
190 - 210
1)
10 - 25 2
Fond de tarte - gé-
noise
170 - 190 20 - 25 2
Apple pie / Tourte
aux pommes (2 mou-
les Ø 20 cm, dispo-
sés en diagonale)
180 70 - 90 1
Tarte salée (par ex.,
quiche lorraine)
180 - 200 40 - 60 1
Gâteau au fromage 160 - 180 60 - 90 1
1)
Préchauffez le four.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Plat Température (°C) Durée (min) Positions des grilles
Tresse/couronne de
pain
170 - 190 40 - 50 2
FRANÇAIS 13
13


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