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Cuisson dans des moules
Mets Température (°C) Durée (min) Niveau
Kouglof ou brioche 160 - 180 50 - 70 1
Gâteau de Savoie au
madère/cake aux
fruits
150 - 170 70 - 90 1
Fatless sponge ca-
ke / Génoise allégée
160 30 - 50 2
Fond de tarte – pâte
brisée
190 - 210
1)
10 - 25 2
Fond de tarte - gé-
noise
170 - 190 20 - 25 2
Apple pie / Tourte
aux pommes (2 mou-
les Ø 20 cm, dispo-
sés en diagonale)
180 70 - 90 1
Tarte salée (par ex.,
quiche lorraine)
180 - 200 40 - 60 1
Gâteau au fromage 160 - 180 60 - 90 1
1)
Préchauffez le four.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Mets Température (°C) Durée (min) Niveau
Tresse/couronne de
pain
170 - 190 40 - 50 2
Brioche de Noël aux
fruits (Stollen)
160 - 180
1)
50 - 70 2
Pain (pain de sei-
gle) :
1. Première partie
du processus de
cuisson.
2. Deuxième partie
du processus de
cuisson.
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Choux à la crème/
éclairs
190 - 210
1)
20 - 35 3
Gâteau roulé
180 - 200
1)
10 - 20 3
Gâteaux avec garni-
ture de type crumble
(sec)
160 - 180 20 - 40 3
FRANÇAIS 13
13


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