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Type de cuisson Fonction du
four
Position
de la
grille
Température
(°C)
Durée
(min)
Gâteau de Savoie au
madère/cakes aux
fruits
Chaleur tour-
nante
1 140 - 160 70 - 90
Sponge cake / Gé-
noise/Gâteau Savoie
Chaleur tour-
nante
1 140 - 150 35 - 50
Sponge cake / Gé-
noise/Gâteau Savoie
Convection
naturelle
1 160 35 - 50
Fond de tarte - pâte
brisée
1)
Chaleur tour-
nante
2 170 - 180 10 - 25
Fond de tarte - gé-
noise
Chaleur tour-
nante
2 150 - 170 20 - 25
Apple pie / Tourte
aux pommes (2 mou-
les Ø 20 cm, dispo-
sés en diagonale)
Chaleur tour-
nante
2 160 70 - 90
Apple pie / Tourte
aux pommes (2 mou-
les Ø 20 cm, dispo-
sés en diagonale)
Convection
naturelle
1 180 70 - 90
Gâteau au fromage,
sur plaque
2)
Convection
naturelle
2 160 - 170 70 - 90
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Type de cuisson Fonction du
four
Position
de la
grille
Température
(°C)
Durée
(min)
Tresse/couronne de
pain
Convection
naturelle
1 170 - 190 30 - 40
Brioche de Noël aux
fruits (Stollen)
1)
Convection
naturelle
1 160 - 180 50 - 70
Pain (pain de seigle)
1)
Convection
naturelle
1
d'abord 230 20
puis 160 - 180 30 - 60
Choux à la crème/
éclairs
1)
Convection
naturelle
2 190 - 210 20 - 35
Gâteau roulé
1)
Convection
naturelle
2 180 - 200 10 - 20
22
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