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Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Gâteaux avec
garniture de ty-
pe crumble (sec)
Chaleur Tour-
nante
150 - 160 20 - 40 3
Gâteau aux
amandes et au
beurre / gâteaux
au sucre
Convection na-
turelle
190 - 210
1)
20 - 30 3
Gâteau aux
fruits (pâte le-
vée / génoise)
2)
Chaleur Tour-
nante
150 - 170 30 - 55 3
Gâteau aux
fruits (pâte le-
vée / génoise)
2)
Convection na-
turelle
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)
Convection na-
turelle
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 15 - 25 3
Short bread /
Biscuits sablés /
Tresses feuille-
tées
Chaleur Tour-
nante
140 20 - 35 3
Short bread /
Biscuits sablés /
Tresses feuille-
tées
Convection na-
turelle
160
1)
20 - 30 3
Biscuits à base
de génoise
Chaleur Tour-
nante
150 - 160 15 - 20 3
FRANÇAIS 39
39


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