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Résultats de cuisson Cause possible 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 coloration du gâteau
n'est pas homogène.
La préparation est mal
répartie.
Étalez la préparation de
façon homogène sur le
plateau de cuisson.
Le gâteau n'est pas cuit
à la fin de la durée de
cuisson.
Température de cuisson
trop basse.
Réglez une température
de cuisson légèrement
supérieure la prochaine
fois.
11.11 Cuisson sur un seul niveau :
Cuisson dans des moules
Type de cuis-
son
Fonction du
four
Position de la
grille
Température
(°C)
Durée (min)
Kouglof/brio-
che
Chaleur tour-
nante
1 150 - 160 50 - 70
Gâteau de Sa-
voie au madè-
re/cakes aux
fruits
Chaleur tour-
nante
1 140 - 160 70 - 90
Fatless spon-
ge cake / Gé-
noise allégée
Chaleur tour-
nante
2 140 - 150 35 - 50
Fatless spon-
ge cake / Gé-
noise allégée
Convection
naturelle
2 160 35 - 50
Fond de tarte
– pâte brisée
Chaleur tour-
nante
2
170 - 180
1)
10 - 25
Fond de tarte
- génoise
Chaleur tour-
nante
2 150 - 170 20 - 25
Apple pie /
Tourte aux
pommes
(2 moules
Ø 20 cm, dis-
posés en dia-
gonale)
Chaleur tour-
nante
2 160 60 - 90
Apple pie /
Tourte aux
pommes
(2 moules
Ø 20 cm, dis-
posés en dia-
gonale)
Convection
naturelle
1 180 70 - 90
FRANÇAIS 29
29


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