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Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Gâteau aux
fruits (pâte le-
vée / génoise)
2)
Voûte 170 35 - 55 3
Tartes aux fruits
sur pâte sablée
Chaleur tour-
nante
160 - 170 40 - 80 3
Gâteaux à pâte
levée à garnitu-
re fragile (par
ex. fromage
blanc, crème,
crème anglaise)
Voûte
160 - 180
1)
40 - 80 3
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
Biscuits/Gâteaux secs
Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Biscuits sablés Chaleur tour-
nante
150 - 160 10 - 20 3
Short bread /
Biscuits sablés /
Tresses feuille-
tées
Chaleur tour-
nante
140 20 - 35 3
Short bread /
Biscuits sablés /
Tresses feuille-
tées
Voûte
160
1)
20 - 30 3
Biscuits à base
de génoise
Chaleur tour-
nante
150 - 160 15 - 20 3
Pâtisseries à ba-
se de blancs
d'œufs/Merin-
gues
Chaleur tour-
nante
80 - 100 120 - 150 3
Macarons Chaleur tour-
nante
100 - 120 30 - 50 3
Biscuits/
Gâteaux secs à
base de pâte le-
vée
Chaleur tour-
nante
150 - 160 20 - 40 3
Pâtisseries feuil-
letées
Chaleur tour-
nante
170 - 180
1)
20 - 30 3
FRANÇAIS 23
23


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