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Résultats Cause possible Solution
La coloration du gâteau
n'est pas homogène.
La préparation est mal ré-
partie.
Étalez la préparation de fa-
çon homogène sur le pla-
teau de cuisson.
Le gâteau n'est pas cuit à la
fin de la durée de cuisson.
Température de cuisson
trop basse.
Réglez une température de
cuisson légèrement supéri-
eure la prochaine fois.
8.4 Cuisson sur un niveau :
Cuisson dans des moules
Mets Fonction Température
(°C)
Durée (min) Niveau
Kouglof/brioche Véritable multi-
chaleur tournan-
te
150 - 160 50 - 70 1
Gâteau de Sa-
voie au madère/
cakes aux fruits
Véritable multi-
chaleur tournan-
te
140 - 160 70 - 90 1
Fatless sponge
cake / Génoise
allégée
Véritable multi-
chaleur tournan-
te
140 - 150 35 - 50 2
Fatless sponge
cake / Génoise
allégée
Cuisson tradi-
tionnelle
160 35 - 50 2
Fond de tarte –
pâte sablée
Véritable multi-
chaleur tournan-
te
170 - 180
1)
10 - 25 2
Fond de tarte –
mélange génoi-
se
Véritable multi-
chaleur tournan-
te
150 - 170 20 - 25 2
Apple pie / Tar-
te aux pommes
(2 moules
Ø 20 cm, dispo-
sés en diago-
nale)
Véritable multi-
chaleur tournan-
te
160 60 - 90 2
Apple pie / Tar-
te aux pommes
(2 moules
Ø 20 cm, dispo-
sés en diago-
nale)
Cuisson tradi-
tionnelle
180 70 - 90 1
FRANÇAIS 13
13


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