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11.4 Temps de cuisson
Le temps de cuisson varie selon le type
d'aliment, sa consistance et son volume.
Au départ, surveillez la cuisson lorsque
vous cuisinez. Ainsi, vous trouverez les
meilleurs réglages (fonction, temps de
cuisson, etc.) pour vos ustensiles, vos re-
cettes et les quantités lorsque vous utili-
serez l'appareil.
11.5 Tableau de rôtissage et de cuisson des gâteaux
GÂTEAUX
TYPE DE
PLAT
Convection natu-
relle
Chaleur tournan-
te
Durée de
cuisson
[min]
Remarques
Positions
des gril-
les
Temp
. [°C]
Positions
des grilles
Tem
p.
[°C]
Pâtes à gâ-
teaux
2 170 3 (1 et 4) 160 45 - 60 Dans un
moule à gâ-
teau
Pâte sablée 2 170 3 (1 et 4) 160 20 - 30 Dans un
moule à gâ-
teau
Gâteau au
fromage
1 170 2 165 60 - 80 Dans un
moule à gâ-
teau de
26 cm
Tarte aux
pommes
2 170 1 (gauche
et droit)
160 80 - 100 Dans deux
moules à
gâteau de
20 cm sur
une grille
métallique
1)
Strudel 3 175 2 150 60 - 80 Sur un pla-
teau de
cuisson
Tarte à la
confiture
2 170 2 (gauche
et droit)
165 30 - 40 Dans un
moule à gâ-
teau de
26 cm
Génoise/
Gâteau Sa-
voie
2 170 2 160 50 - 60 Dans un
moule à gâ-
teau de
26 cm
Gâteau de
Noël/Cake
aux fruits
2 160 1 ou 2 140 –
150
90 - 120 Dans un
moule à gâ-
teau de
20 cm
1)
FRANÇAIS 21
21


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