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31
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Type de cuis-
son
Fonction du
four
Position de la
grille
Température
(°C)
Durée (min)
Tartes aux
fruits (sur pâte
levée/génoi-
se)
2)
Convection
naturelle
3 170 35 - 55
Tartes aux
fruits sur pâte
sablée
Chaleur tour-
nante
3 160 - 170 40 - 80
Gâteaux à pâ-
te levée à gar-
niture fragile
(par ex. fro-
mage blanc,
crème, crème
anglaise)
Convection
naturelle
3
160 - 180
1)
40 - 80
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir
Biscuits/Gâteaux secs
Type de cuis-
son
Fonction du
four
Position de la
grille
Température
(°C)
Durée (min)
Biscuits sablés
Chaleur tour-
nante
3 150 - 160 10 - 20
Short bread /
Biscuits sa-
blés / Tresses
feuilletées
Chaleur tour-
nante
3 140 20 - 35
Short bread /
Biscuits sa-
blés / Tresses
feuilletées
Convection
naturelle
3
160
1)
20 - 30
Biscuits à ba-
se de génoise
Chaleur tour-
nante
3 150 - 160 15 - 20
Pâtisseries à
base de
blancs
d'œufs/Merin-
gues
Chaleur tour-
nante
3 80 - 100 120 - 150
Macarons
Chaleur tour-
nante
3 100 - 120 30 - 50
Biscuits/Gâ-
teaux secs à
base de pâte
levée
Chaleur tour-
nante
3 150 - 160 20 - 40
FRANÇAIS 31
31


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