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Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Choux à la crème/
éclairs
1)
Convection na-
turelle
190 - 210 20 - 35 2
Gâteau roulé
1)
Convection na-
turelle
180 - 200 10 - 20 2
Gâteaux avec garniture
de type crumble (sec)
Chaleur Tour-
nante
150 - 160 20 - 40 3
Gâteau aux amandes et
au beurre / gâteaux au
sucre
1)
Convection na-
turelle
190 - 210 20 - 30 2
Gâteaux aux fruits (pâte
levée/pâte à génoise)
2)
Chaleur Tour-
nante
150 - 160 35 - 55 3
Gâteaux aux fruits (pâte
levée/pâte à génoise)
2)
Convection na-
turelle
170 35 - 55 1
Gâteaux aux fruits sur
pâte sablée
Chaleur Tour-
nante
160 - 170 40 - 80 3
Gâteaux à base de levu-
re à garniture fragile (par
ex. fromage blanc, crè-
me, crème anglaise)
1)
Convection na-
turelle
160 - 180 40 - 80 2
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Biscuits/Gâteaux secs
Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Biscuits sablés Chaleur Tour-
nante
150 - 160 10 - 20 3
Short bread / Biscuits
sablés / Tresses feuille-
tées
Chaleur Tour-
nante
140 20 - 35 3
Short bread / Biscuits
sablés / Tresses feuille-
tées
1)
Convection na-
turelle
160 20 - 30 2
Biscuits à base de pâte à
génoise
Chaleur Tour-
nante
150 - 160 15 - 20 2
Pâtisseries à base de
blancs d'œufs, merin-
gues
Chaleur Tour-
nante
80 - 100 120 - 150 1
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