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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 (voûte et
sole)
160
1)
20 - 30 3
Biscuits à base
de génoise
Chaleur Tour-
nante
150 - 160 15 - 20 3
Pâtisseries à ba-
se de blancs
d'œufs/Merin-
gues
Chaleur Tour-
nante
80 - 100 120 - 150 3
Macarons Chaleur Tour-
nante
100 - 120 30 - 50 3
Biscuits/
Gâteaux secs à
base de pâte le-
vée
Chaleur Tour-
nante
150 - 160 20 - 40 3
Pâtisseries feuil-
letées
Chaleur Tour-
nante
170 - 180
1)
20 - 30 3
Petits Pains Chaleur Tour-
nante
160
1)
10 - 25 3
Petits Pains Convection na-
turelle (voûte et
sole)
190 - 210
1)
10 - 25 3
Small cakes /
Petits gâteaux
(20 par plateau)
Chaleur Tour-
nante
150
1)
20 - 35 3
Small cakes /
Petits gâteaux
(20 par plateau)
Convection na-
turelle (voûte et
sole)
170
1)
20 - 30 3
1)
Préchauffez le four.
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