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Mets Fonction Température
(°C)
Durée (min) Niveau
Gâteau à base
de levure à gar-
niture fragile
(par ex. fromage
blanc, crème,
crème anglaise)
Cuisson tradi-
tionnelle
160 - 180
1)
40 - 80 3
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Biscuits
Mets Fonction Température
(°C)
Durée (min) Niveau
Biscuits à pâte
brisée
Véritable multi-
chaleur tour-
nante
150 - 160 10 - 20 3
Short bread /
Biscuits sablés /
Tresses feuillet-
ées
Véritable multi-
chaleur tour-
nante
140 20 - 35 3
Short bread /
Biscuits sablés /
Tresses feuillet-
ées
Cuisson tradi-
tionnelle
160
1)
20 - 30 3
Biscuits à base
de pâte à gén-
oise
Véritable multi-
chaleur tour-
nante
150 - 160 15 - 20 3
Pâtisseries à
base de blancs
d'œufs/Merin-
gues
Véritable multi-
chaleur tour-
nante
80 - 100 120 - 150 3
Macarons Véritable multi-
chaleur tour-
nante
100 - 120 30 - 50 3
Biscuits/
Gâteaux secs à
base de pâte
levée
Véritable multi-
chaleur tour-
nante
150 - 160 20 - 40 3
Biscuits feuil-
letés
Véritable multi-
chaleur tour-
nante
170 - 180
1)
20 - 30 3
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