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Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Gâteau Savoie
madère/cakes
aux fruits
Chaleur Tour-
nante
140 - 160 70 - 90 1
Fond de tarte –
pâte brisée
Chaleur Tour-
nante
150 - 160
1)
20 - 30 2
Fond de tarte -
génoise
Chaleur Tour-
nante
150 - 170 20 - 25 2
Gâteau au fro-
mage
Convection na-
turelle
170 - 190 60 - 90 1
1)
Préchauffez le four.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Pain tressé/
couronne de
pain
Convection na-
turelle
170 - 190 30 - 40 3
Brioche Noël
fruits (Stollen)
Convection na-
turelle
160 - 180
1)
50 - 70 2
Pain (pain de
seigle) :
1. 20 premiè-
res minutes :
2. Après cela,
réduisez à :
Convection na-
turelle
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Choux à la crè-
me/éclairs
Convection na-
turelle
190 - 210
1)
20 - 35 3
Gâteau roulé Convection na-
turelle
180 - 200
1)
10 - 20 3
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
Gâteaux aux
fruits
Convection na-
turelle
180 35 - 55 3
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