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Résultats de cuisson Cause probable Solution
Le gâteau est trop sec.
Température de cuisson
trop basse.
Réglez une température
de cuisson supérieure la
prochaine fois.
Le gâteau est trop sec.
Durée de cuisson trop
longue.
Réglez un temps de cuis-
son inférieur la prochaine
fois.
La coloration du gâteau
n'est pas homogène.
Température du four trop
élevée et durée de cuis-
son trop courte.
Diminuez la température
du four et allongez le
temps de cuisson.
La coloration du gâteau
n'est pas homogène.
La préparation est mal ré-
partie.
Étalez la préparation de
façon homogène sur le
plateau de cuisson.
Le gâteau n'est pas cuit à
la fin de la durée de cuis-
son.
Température de cuisson
trop basse.
Réglez une température
de cuisson légèrement
supérieure la prochaine
fois.
CHALEUR TOURNANTE
Cuisson sur un seul niveau
Cuisson dans des moules
Type de cuisson Position de la
grille
Température
en °C
Durée en min
Kouglof ou brio-
che
2 150 - 160 50 - 70
Gâteau de madè-
re/cake aux fruits
1 - 2 140 - 160 50 - 90
Fatless sponge ca-
ke
3
150 - 160
1)
25 - 40
Fond de tarte –
pâte brisée
2
170-180
1)
10 - 25
Fond de tarte –
génoise
2 150 - 170 20 - 25
Apple pie (2 mou-
les de 20 cm de
diamètre, décalés
en diagonale)
2 - 3 160 60 - 90
1)
Préchauffez le four.
52
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52


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